A hearty, vibrant bowl with vegan protein, fresh veg, zesty sauce, and bold global flavors.
# 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 garlic cloves, 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)
→ 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
21 - 1 teaspoon 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.
02 - Stir in minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and pepper. Sauté for 2 to 3 minutes until spices are fragrant.
03 - Add soy sauce and cook for an additional 2 minutes, ensuring the mixture is evenly coated and heated through. Remove from heat.
04 - In a small mixing bowl, whisk vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked rice or quinoa evenly among 4 bowls as a base.
06 - Top each bowl with the seasoned plant-based meat.
07 - Neatly place avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein.
08 - Drizzle spicy mayo sauce over each bowl. Garnish with chopped cilantro and lime wedges.
09 - Serve immediately while fresh.
