Pin it A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold globally inspired seasonings. Perfect for a satisfying wholesome meal.
I first prepared this bowl for a busy weeknight when I needed something quick healthy and delicious. The layers of tasty vegetables and spicy plant-based meat made it instantly a favorite at our table.
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 1 tsp lime juice
Instructions
- Cook 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 all spices (smoked paprika cumin chili powder coriander salt pepper). Sauté for 2–3 minutes until fragrant.
- Coat & Finish Protein:
- Stir in 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.
- 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 the protein.
- Finish & Garnish:
- Drizzle with sauce. Garnish with cilantro and lime wedges. Serve immediately.
Pin it This bowl became a hit at Sunday family lunch when everyone made their own creation with favorite toppings. It's fun for sharing and customizing together.
Required Tools
Large skillet spatula cutting board sharp knife small mixing bowl whisk
Nutritional Information
Calories: 410 Total Fat: 19 g Carbohydrates: 39 g Protein: 23 g per serving
Notes
Swap rice or quinoa for cauliflower rice for lower carb. Try different vegetables or toasted seeds for crunch. Adjust sriracha for mildness and serve with crisp iced tea.
Pin it Enjoy this colorful bowl as a nourishing lunch or dinner option. It's a tasty way to pack in both plant-based protein and plenty of veggies.
Recipe FAQs
- → Can I use a different plant-based protein?
Absolutely! Try lentils or chickpea mince as alternatives for a similar texture and protein boost.
- → What if I want to make it gluten-free?
Use tamari instead of regular soy sauce and ensure all condiment labels stay gluten-free for safety.
- → Which grains work best as the base?
Brown rice and quinoa both provide great texture, but cauliflower rice is a lower-carb option if preferred.
- → How do I adjust the spice in the sauce?
Reduce sriracha or swap for mild chili sauce if you prefer a gentler flavor in your bowl’s dressing.
- → Are there seasonal vegetable swaps?
Try bell peppers, radishes, or edamame for freshness and crunch, depending on what’s available locally.
- → What beverages pair well with this dish?
A crisp Sauvignon Blanc or iced green tea complements the flavors nicely and enhances the dining experience.