Pin It A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
When I first put together this plant-based meat bowl, I was amazed by how easily it became a weeknight staple. The blend of fresh toppings and savory flavors consistently wows my family and friends.
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 ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Season:
- Add minced garlic and 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 to make the sauce.
- Assemble Bowls:
- Divide cooked rice or quinoa into 4 bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Garnish & Serve:
- Drizzle with spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Pin It It always brings a smile when my kids help arrange their favorite toppings. All those colors make dinner lively and fun together.
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 (vegan mayo). May contain gluten (if using regular soy sauce) so use tamari for a gluten-free option. Always check labels.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Pin It This bowl is both hearty and bright. Enjoy experimenting with toppings for your own personal touch!
Recipe FAQs
- → Which plant-based meat works best?
Choose ground alternatives based on soy, pea, or fava bean for optimal texture and protein content.
- → Can I swap quinoa for rice?
Absolutely. Both cooked brown rice and quinoa work well as the base, or try cauliflower rice for fewer carbs.
- → How do I adjust the spice level?
Modify the sriracha in the sauce to taste, or omit it for a milder zing without sacrificing flavor.
- → What vegetables pair well?
Try bell peppers, radishes, or edamame alongside the listed veggies for extra crunch and color.
- → Is this gluten-free?
Use tamari instead of regular soy sauce for a gluten-free bowl. Always check product labels for allergens.