Pin Recipe 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 recipe for a group of friends looking to explore fun plant-based options that didn't compromise on flavor. The variety of colors and textures always adds excitement to our dinner table and everyone enjoys how filling and flavorful it turns out.
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 the Protein:
- 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.
- 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.
- Add Toppings:
- Arrange avocado carrot cucumber red cabbage and cherry tomatoes around the protein.
- Drizzle Sauce:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Pin Recipe This has become a family favorite especially for our Sunday lunches. The healthy ingredients and lively presentation always bring everyone together and spark requests for second servings!
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower-carb. Substitute vegetables based on season or preference like bell peppers radishes or edamame. Extra crunch can be added with toasted seeds or nuts.
Required Tools
Large skillet spatula cutting board sharp knife small mixing bowl and whisk are handy for smooth preparation.
Nutritional Information
Per serving: 410 calories 19 g total fat 39 g carbohydrates 23 g protein.
Pin Recipe Serve the plant-based meat bowl immediately for the best texture and flavor. Customize toppings to suit your tastes and enjoy a bright satisfying meal every time.
Recipe FAQs
- → Can I use different plant-based proteins?
Yes, you can use soy, pea, fava bean, or other favorite plant-based ground proteins for this bowl.
- → What grains work best as the base?
Brown rice and quinoa are popular, but cauliflower rice or mixed grains are great for more variety.
- → How can I make the sauce milder?
Reduce or skip the sriracha for a lighter, less spicy sauce that still adds creaminess and flavor.
- → Are there substitutions for vegetables?
Feel free to swap in bell peppers, radishes, or edamame based on what’s available or your taste preference.
- → Is this bowl suitable for gluten-free diets?
Use tamari instead of regular soy sauce to ensure the bowl is gluten-free. Always check labels for allergens.
- → What drinks pair well with this dish?
A crisp Sauvignon Blanc or iced green tea complements the savory and fresh flavors of the bowl perfectly.