Save to Pinterest A vibrant protein-packed bowl featuring plant-based meat alternatives fresh vegetables and bold globally inspired seasonings. Perfect for a satisfying wholesome meal that fits vegan and dairy-free diets.
I love making this bowl on busy weeknights because it comes together quickly and everyone can add their favorite toppings. It is a simple way to enjoy global flavors in a nutritious vegan meal.
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
- Sauté Plant-Based 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 Seasonings:
- Add the minced garlic and all the spices (smoked paprika cumin chili powder coriander salt pepper). Sauté for 2–3 minutes until fragrant.
- Coat and Finish Protein:
- Stir in the 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 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.
- Finish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Save to Pinterest My family enjoys digging into these vibrant bowls especially when everyone assembles their own with extra veggies and fresh sauce. It has become a favorite meatless dinner at our house.
Required Tools
Large skillet spatula cutting board and sharp knife small mixing bowl and whisk make preparing this bowl easy and efficient.
Allergen Information
Contains soy from the plant-based meat and soy sauce and mustard from vegan mayo. To make this recipe gluten-free be sure to use tamari instead of regular soy sauce. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 410 Total Fat: 19 g Carbohydrates: 39 g Protein: 23 g
Save to Pinterest This bowl is lively satisfying and can be tailored to your taste. Enjoy as a quick vegan dinner or fresh lunch any day of the week.
Recipe FAQs
- → What type of plant-based protein works best?
Ground soy, pea, or fava bean-based meat alternatives offer great texture and flavor for this bowl. Choose your favorite or try a blend for variety.
- → Can I substitute the grains in the base?
Absolutely! Use brown rice, quinoa, or cauliflower rice to match your dietary preferences and desired texture. All make excellent bases for the bowl.
- → How spicy is the sauce?
The sauce is mildly spicy from sriracha, but you can adjust the heat by decreasing the sriracha or omitting it altogether for a gentler flavor.
- → What other vegetables can I add?
Seasonal swaps work well. Try bell peppers, radishes, edamame, or leafy greens in place of or in addition to the suggested veggies for crunch and color.
- → Is this bowl suitable for gluten-free diets?
Yes, if you use tamari instead of regular soy sauce, and double-check labels for all components, the bowl is fully gluten-free.
- → Can I prepare components ahead of time?
Yes, the grains, veggies, and protein blend can be prepped in advance. Store separately and assemble just before serving for best texture and freshness.