Colorful plant-based bowl with protein, vegetables, and zesty sauce for a wholesome, satisfying main dish.
# Components:
→ Plant-Based Protein
01 - 14 oz 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
→ Bowl Base & Toppings
11 - 7 oz cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz 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 fresh lime juice
# Directions:
01 - Warm olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking up the crumbles with a spatula.
02 - Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper to the skillet. Sauté for 2–3 minutes until the mixture becomes aromatic.
03 - Stir in soy sauce or tamari. Continue cooking for another 2 minutes, ensuring the protein is evenly coated and heated through. Remove skillet from heat.
04 - In a small mixing bowl, combine vegan mayonnaise, sriracha, and lime juice. Whisk until smooth and set aside.
05 - Divide cooked brown rice or quinoa among 4 bowls. Spoon seasoned plant-based protein onto each serving.
06 - Arrange avocado, carrot, cucumber, red cabbage, and cherry tomato halves attractively around the protein.
07 - Drizzle each bowl with spicy mayo sauce. Garnish with chopped cilantro and lime wedges.
08 - Present immediately while ingredients remain fresh.
