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 loved creating this plant-based bowl for weekday dinners. Its vivid colors and quick prep make it a frequent choice in my vegan recipe rotation.
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 (adjust to taste), 1 tsp lime juice
Instructions
- Cook Plant-Based Meat:
- Heat the olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasoning:
- Add the minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Coat & Finish Protein:
- Stir in the soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- Divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat. Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Serve:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Save This bowl became a family favorite during Sunday lunches, especially with everyone adding their own toppings for fun personalization.
Recipe Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or preference such as bell peppers, radishes, or edamame.
Serving Suggestions
This recipe pairs well with a crisp Sauvignon Blanc or iced green tea for a refreshing meal experience.
Nutrition Facts
Per serving: Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g.
Save This bowl is both nourishing and easy to customize. Enjoy it fresh for the best texture and flavor.
Kitchen Tips & Answers
- → What protein is used in this bowl?
The bowl features plant-based ground meat made from soy, pea, or fava bean protein, seasoned with global spices.
- → Can I substitute the base grain?
Absolutely. Use quinoa, brown rice, or even cauliflower rice for a lower-carb option—swap as preferred.
- → How spicy is this bowl?
Spiciness comes mainly from sriracha in the sauce. Adjust or omit for a milder flavor profile.
- → Are the ingredients allergy-friendly?
This bowl may contain soy, mustard, and gluten. Use tamari for gluten-free and always check product labels.
- → What vegetables work well with this dish?
Avocado, carrot, cucumber, red cabbage, and cherry tomatoes shine, but feel free to add bell peppers or radishes.
- → What beverages pair well?
Crisp Sauvignon Blanc or refreshing iced green tea complement the flavors beautifully.