Hearty plant-based meat and veggies, balanced with a bold seasoning blend and spicy mayo sauce. Wholesome, easy meal.
# What You'll Need:
→ Plant-Based Protein
01 - 14 ounces plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon soy sauce (or tamari for gluten-free option)
→ Bowl Base & Toppings
11 - 1 cup cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 ounces red cabbage, shredded
16 - 3.5 ounces cherry tomatoes, halved
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha (adjust to taste)
21 - 1 teaspoon lime juice
# Step-by-Step Guide:
01 - Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula until lightly browned.
02 - Add minced garlic, smoked paprika, ground cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until fragrant and well incorporated.
03 - Stir in soy sauce and cook for an additional 2 minutes, ensuring the protein is evenly coated and heated through. Remove skillet from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until fully emulsified.
05 - Divide the cooked brown rice or quinoa evenly among 4 serving bowls. Top each portion with the seasoned plant-based meat mixture.
06 - Surround the protein with sliced avocado, julienned carrot, thinly sliced cucumber, shredded red cabbage, and halved cherry tomatoes.
07 - Drizzle each bowl with spicy mayo sauce. Garnish with chopped cilantro and lime wedges.
08 - Present bowls straight away for optimal freshness and flavor.
