Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
I first made this bowl when experimenting with plant-based proteins for weeknight dinners. It quickly became a favorite in our house, thanks to its colorful presentation and the way everyone could build their own bowl with their favorite toppings.
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 for gluten-free)
- Bowl Base & Toppings: 200 g cooked brown rice or quinoa, 1 large avocado (sliced), 1 medium carrot (julienned), 1 small cucumber (thinly 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
- Cook Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with a spatula.
- Add Seasonings:
- Add minced garlic and spices (smoked paprika, cumin, chili powder, coriander, salt, pepper) and sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes until well coated and heated through. Remove from heat.
- Prepare Sauce:
- Whisk together vegan mayonnaise, sriracha, and lime juice in a small bowl.
- Assemble Bowls:
- Divide rice or quinoa among 4 bowls, then top each with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish and Serve:
- Drizzle bowls with spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save Making these bowls together has become a real bonding moment in our kitchen. Everyone joins in by slicing veggies or whisking sauce, and then we share stories while building our own vibrant meals.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or personal preference for endless variety.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk.
Nutritional Information
Each serving provides approximately 410 calories, 19 g total fat, 39 g carbohydrates, and 23 g protein.
Save This wholesome bowl is sure to brighten any weeknight. Enjoy experimenting with your favorite veggies and sauces for new flavor twists.
Recipe Guide
- → What plant-based meat is best for this bowl?
Soy, pea, or fava bean-based ground options work well. Choose your favorite for best taste and texture.
- → Can I use different grains for the base?
Absolutely! Brown rice, quinoa, or even cauliflower rice all complement the bowl's flavors.
- → How do I adjust the spice level?
Reduce or omit sriracha in the sauce for milder heat, or add more for extra kick.
- → What vegetables can I substitute?
Try bell peppers, radishes, edamame, or any seasonal vegetables you enjoy for variety and flavor.
- → Is this bowl gluten-free?
Yes—use tamari instead of soy sauce and confirm all other ingredients are gluten-free as well.
- → What adds crunch to the bowl?
Toasted seeds or nuts sprinkled on top provide satisfying crunch and extra nutrition.