Pin 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 tried making this bowl for a casual family dinner after a busy day. It quickly became a go-to favorite because everyone loved being able to choose their toppings and create their own bowl.
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 olive oil in a large skillet over medium-high heat. Add the plant-based meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasonings:
- Add minced garlic and the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice for the sauce.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned meat, arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Garnish & Serve:
- Drizzle with spicy mayo sauce, garnish with cilantro and lime wedges. Serve immediately.
Pin We love putting everything out family-style so each person can customize their bowl. My kids especially enjoy picking their own veggie mix and drizzling extra sauce on top.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Easy Swaps & Serving Ideas
Swap rice or quinoa with cauliflower rice for fewer carbs, use preferred veggies like bell peppers or radishes. Pair with crisp Sauvignon Blanc or iced green tea.
Pin Create a delicious, nourishing bowl in less than an hour. Enjoy customizing for your family and savor every bite!
Recipe Q&A
- → Can I use a different plant-based protein?
Yes, you can substitute any soy, pea, or fava bean-based ground meat. Lentil or bean mixtures also work well.
- → What grains can I use as the bowl base?
Brown rice and quinoa are great choices, but cauliflower rice or even farro can be used for variety.
- → How do I make the spicy sauce milder?
Simply reduce or omit the sriracha, or opt for a mild chili sauce or extra lime juice.
- → Are there ways to add crunch?
Try adding toasted seeds, nuts, or crispy chickpeas for added texture and flavor.
- → Is this meal suitable for gluten-free diets?
Use tamari instead of soy sauce and always check your plant-based meat’s label for hidden gluten.
- → What substitutions can I make for vegetables?
Swap in seasonal veggies like bell peppers, radishes, or edamame based on availability or preference.