Protein-packed bowl with vibrant plant protein, crisp veggies, flavorful sauce, and fusion seasonings for a satisfying meal.
# What you'll need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 7 oz cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz cherry tomatoes, halved
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha, or as desired
21 - 1 teaspoon lime juice
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula.
02 - Incorporate minced garlic, smoked paprika, cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in soy sauce or tamari; continue cooking for 2 minutes until protein is evenly coated and heated through. Remove skillet from heat.
04 - Whisk together vegan mayonnaise, sriracha, and lime juice in a small mixing bowl until smooth.
05 - Divide cooked brown rice or quinoa among four serving bowls.
06 - Top each bowl with a portion of seasoned plant-based protein. Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
07 - Drizzle with spicy vegan mayo sauce, garnish with fresh chopped cilantro, and serve lime wedges on the side.
08 - Present immediately for optimal texture and flavor.
