Enjoy a protein-packed bowl with plant-based meat, fresh vegetables, and lively fusion flavors for a nutritious meal.
# What you need:
→ 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 (adjust to preference)
21 - 1 teaspoon lime juice
# Steps to follow:
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 it apart with a spatula.
02 - Incorporate minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until the mixture becomes aromatic.
03 - Pour in soy sauce and continue to cook for another 2 minutes, ensuring the protein is evenly coated and fully heated through. Remove the skillet from heat.
04 - In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Evenly divide brown rice or quinoa into four bowls. Top each serving with the seasoned plant-based meat.
06 - Distribute avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein.
07 - Drizzle each bowl with spicy mayonnaise sauce, then garnish with chopped cilantro and lime wedges.
08 - Present the bowls immediately for best texture and flavor.
