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 when searching for an easy dinner that felt nourishing but didn&t require much prep time. Since then, it&s become a favorite for busy weeknights and a great way to explore new vegetables and flavors.
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 Plant-Based Protein:
- Heat 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 Seasonings:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish the Protein:
- Stir in soy sauce and cook another 2 minutes, ensuring protein is well coated and heated through. Remove from heat.
- Prepare the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble the Bowl:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Finish and Serve:
- Drizzle with sauce, garnish with cilantro and lime wedges, and serve immediately.
Save This recipe became a hit at our last family brunch. Everyone built their own bowls with favorite toppings, and even the kids loved the colorful presentation and mix of flavors.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant-based meat and soy sauce) and mustard (from vegan mayo). May contain gluten if using regular soy sauce: choose tamari for gluten-free. Always check product labels for potential allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Save Make this bowl part of your weekly meal plan and enjoy a satisfying, nutritious dish every time. It&s quick to assemble and perfect for lunches or dinners.
Recipe FAQ
- → Can I substitute the grains in the bowl?
Yes, switch brown rice or quinoa for cauliflower rice or other grains to suit your taste or dietary needs.
- → Is this dish suitable for gluten-free diets?
Use tamari instead of regular soy sauce to keep the bowl gluten-free. Always check product labels for hidden gluten.
- → What vegetables can I use besides those listed?
Swap in bell peppers, radishes, edamame, or any seasonal vegetables for added variety and color.
- → How can I adjust the spiciness of the sauce?
Reduce or omit sriracha in the sauce for a milder flavor, or add more for extra heat according to your preference.
- → What garnishes work well for added crunch?
Toasted seeds, nuts, or extra fresh herbs make great toppings for added texture and taste.
- → What beverages pair well with this bowl?
Try a crisp Sauvignon Blanc or iced green tea to complement the fresh flavors of the meal.
- → What allergens should I be aware of?
Check for soy in plant-based meat and soy sauce, and mustard in vegan mayo. Select alternatives if needed.