Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
The first time I tried making this plant-based meat bowl, I was amazed at how filling and flavorful it turned out. Even my non-vegan friends enjoyed the blend of textures and spices.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook Protein:
- Heat olive oil in large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with spatula.
- Add Seasoning:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Soy Sauce Finish:
- Stir in soy sauce and cook another 2 minutes, ensuring the protein is coated and heated through. Remove from heat.
- Prepare Sauce:
- In small bowl, whisk vegan mayonnaise, sriracha, and lime juice to make sauce.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with seasoned plant-based meat.
- Add Veggies:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Top and Garnish:
- Drizzle with spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save This meal has become a weekday staple for my family because everyone can choose their favorite toppings, making dinnertime much more fun together.
Notes
Swap brown rice or quinoa for cauliflower rice for a lighter base. Try bell peppers, radishes, or edamame for more veggie variety.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Nutritional Information
Per serving: 410 calories, 19 g total fat, 39 g carbohydrates, 23 g protein
Save This bowl is a colorful, flavor-packed meal you'll want to make on repeat. Enjoy customizing with your favorite seasonal veggies!
Recipe FAQ
- → What type of plant-based protein works best?
Ground vegan meat made from soy, pea, or fava beans works well for texture and flavor.
- → Can I make this gluten-free?
Yes, use tamari instead of regular soy sauce and check labels on plant-based meat products.
- → How do I adjust the spice level?
Reduce or omit sriracha in the sauce for a milder flavor, and adjust chili powder to taste.
- → What vegetables can be substituted?
Bell peppers, radishes, or edamame can replace or complement the listed vegetables based on preference.
- → How do I add extra crunch?
Try topping the bowl with toasted seeds, nuts, or crispy chickpeas for more texture.
- → Is this dish suitable for meal prep?
Yes, ingredients can be prepped ahead and assembled just before serving for freshness.
