Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
When I first tested this bowl for my family, everyone loved how colorful and filling it was. It is now our go-to meal on busy weeknights or when we are welcoming guests who appreciate vegan options.
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
- Sauté Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Spice:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes until well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowl:
- Divide cooked rice or quinoa among bowls. Top each with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Drizzle & Garnish:
- Drizzle spicy mayo sauce over bowls. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save Making this dish together with my kids is always fun. They love helping to arrange the vegetables and pick their favorite toppings for each bowl.
Notes & Substitutions
Swap brown rice or quinoa for cauliflower rice to make the bowl lower in carbs. You can substitute the vegetables for ones in season or according to your preference: bell peppers or edamame are great alternatives.
Tools & Equipment
You will need a large skillet, spatula, cutting board and sharp knife, and a small mixing bowl with a whisk.
Nutrition & Allergens
Each serving delivers 410 calories, 19 g total fat, 39 g carbohydrates, and 23 g protein. Always check product labels for allergen information, especially if you are serving to guests with specific dietary needs.
Save This bowl is delicious, colorful, and quick to make. Enjoy each bite, and don't hesitate to get creative with your favorite toppings.
Recipe Questions
- → Can I substitute the plant-based protein?
Yes, you can use any protein alternative such as tempeh, textured vegetable protein, or lentils based on your preference.
- → What grains work best for the base?
Brown rice and quinoa are recommended, but you can use cauliflower rice for a lower-carb option.
- → How can the sauce be made milder?
Reduce or omit the sriracha in the sauce mix, and taste as you blend for your desired spice level.
- → What are some alternate vegetables to use?
Try seasonal vegetables like bell peppers, radishes, or edamame for variety and freshness.
- → How can I add extra crunch to the bowl?
Sprinkle toasted seeds or nuts such as pumpkin, sesame, or almond slices on top for added texture.
- → Is this bowl suitable for gluten-free diets?
Use tamari instead of regular soy sauce to ensure the dish is gluten-free. Double-check product labels for allergens.