Packed with plant protein, vibrant vegetables, and zesty sauce for a satisfying, wholesome fusion meal.
# Components:
→ 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 ground black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 7 ounces 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 as preferred)
21 - 1 teaspoon fresh lime juice
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, breaking apart with a spatula until evenly browned.
02 - Add minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in soy sauce or tamari and cook for an additional 2 minutes, ensuring the protein is thoroughly coated and heated through. Remove skillet from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked brown rice or quinoa evenly among four serving bowls.
06 - Add a portion of the seasoned plant-based meat to each bowl. Arrange sliced avocado, julienned carrot, cucumbers, shredded red cabbage, and cherry tomatoes around the protein.
07 - Drizzle spicy vegan mayo sauce over the assembled bowls. Garnish with chopped cilantro and lime wedges. Serve immediately.
