Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. Perfect for anyone seeking a satisfying and wholesome meal.
I first made this fusion-inspired bowl when I wanted something substantial but quick for dinner. It has since become our go-to family meal for busy weeknights, offering loads of flavor and variety.
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 Plant-Based Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with a spatula.
- Add Seasoning:
- Add minced garlic and spices: smoked paprika, cumin, chili powder, coriander, salt, black pepper. Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook 2 minutes more, coating protein fully and heating through. Remove from heat.
- Make Sauce:
- Whisk vegan mayonnaise, sriracha, and lime juice together in a small bowl until smooth.
- Build Bowls:
- Divide cooked rice or quinoa between 4 bowls. Top with seasoned protein.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Drizzle & Garnish:
- Drizzle spicy mayo sauce, sprinkle with cilantro, and serve individual bowls with lime wedges.
- Serve:
- Enjoy immediately while fresh.
Save The first time my family tasted this bowl, everyone immediately asked for seconds. It is now a staple at gatherings, because each person can build their own favorite combination of veggies and sauce.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk.
Nutritional Information
Per serving: calories 410, total fat 19 g, carbohydrates 39 g, protein 23 g.
Allergen Information
This dish contains soy and mustard. It may contain gluten depending on your choice of soy sauce; opt for tamari for gluten-free. Always check all package labels.
Save This plant-based bowl is simple to prepare and makes any meal feel special. Enjoy the vibrant taste and nourishing ingredients in every bite.
Cooking Questions
- → What plant-based meat works best?
Any ground-style vegan meat (soy, pea, or fava bean based) cooks well and absorbs the seasonings beautifully.
- → Can I make this gluten-free?
Use tamari instead of soy sauce for a gluten-free option, and check all ingredient labels for allergens.
- → What alternate grains can I try?
You can substitute brown rice or quinoa with cauliflower rice or your favorite cooked grain for variety.
- → How do I adjust the spice level?
Control the heat by reducing or omitting sriracha in the sauce, and choose mild spices as needed.
- → Which vegetables work well for topping?
Seasonal veggies like bell peppers, radishes, edamame, or even roasted sweet potato are great alternatives.
- → Is this suitable for meal prep?
Yes, prep components ahead and assemble bowls just before serving to maintain freshness and texture.