Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. Perfect for a satisfying, wholesome meal that celebrates fusion cuisine and nutrition.
I created this bowl during a hectic week, and it quickly became my go-to for easy, flavorful dinners. Each time I change up the toppings, everyone at home finds something new to enjoy.
Ingredients
- Plant-Based Protein: 400 g plant-based ground meat (soy, pea, or fava bean based), 1 tbsp olive oil
- Seasoning Blend: 2 cloves garlic (minced), 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp soy sauce (or tamari)
- Bowl Base & Toppings: 200 g cooked brown rice or quinoa, 1 large avocado (sliced), 1 medium carrot (julienned), 1 small cucumber (sliced), 100 g red cabbage (shredded), 100 g cherry tomatoes (halved), 2 tbsp fresh cilantro (chopped), 1 lime (cut into wedges)
- Sauce: 3 tbsp vegan mayonnaise, 1 tbsp sriracha, 1 tsp lime juice
Instructions
- Sauté the Protein:
- Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes. Break it apart with a spatula.
- Spice It Up:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, black pepper). Sauté for 2–3 minutes until fragrant.
- Finish the Protein:
- Stir in soy sauce and cook for 2 minutes. Ensure protein is well coated and heated through, then remove from heat.
- Prepare the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble the Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Veggies & Garnish:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes. Drizzle sauce and garnish with fresh cilantro and lime wedges.
- Serve:
- Enjoy immediately.
Save This bowl is a staple for family lunches—everyone enjoys personalizing their toppings, and it always brings lively color to our table.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or taste for endless variety. Sprinkle toasted seeds or nuts for added crunch.
Required Tools
Large skillet, spatula, cutting board and knife, small mixing bowl, and whisk are all you need for this simple recipe.
Allergen Information
Contains soy and mustard. May contain gluten if using regular soy sauce; use tamari for gluten-free. Always check product labels for allergens.
Save This plant-based bowl makes healthy eating both exciting and effortless. Serve it fresh and enjoy every colorful bite!
Recipe Questions & Answers
- → What types of plant-based protein can be used?
Opt for ground proteins made from soy, pea, or fava beans for best texture and flavor in this bowl.
- → Can I make this dish gluten-free?
Absolutely! Use tamari instead of regular soy sauce and check all labels to keep the meal gluten-free.
- → How can I vary the vegetables in the bowl?
Swap or add veggies like bell peppers, radishes, or edamame for a personalized touch to suit the season.
- → What can I use for a lower-carb base?
Replace brown rice or quinoa with cauliflower rice for a lighter option without sacrificing flavor.
- → Is the sauce adjustable for spice level?
Yes, you can reduce or omit sriracha in the sauce to achieve a milder taste if preferred.
- → What pairs well with this meal?
Crisp Sauvignon Blanc or iced green tea make excellent companions to the vibrant flavors of the bowl.