Save A vibrant protein-packed bowl featuring plant-based meat alternatives fresh vegetables and bold globally inspired seasonings. This hearty vegan dish makes for a satisfying wholesome meal that can fit almost any diet or taste preference.
I discovered this plant-based meat bowl when exploring fusion cuisine options for quick yet nutritious dinners. Over time I have altered the flavors and toppings to suit my family's tastes—it's a favorite in our weekly rotation.
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
- Cook Plant-Based Meat:
- Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes breaking apart with a spatula.
- Add Seasonings:
- Add minced garlic smoked paprika cumin chili powder coriander salt and black pepper. Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes until protein is well coated and heated through. Remove from heat.
- Make Sauce:
- Whisk together vegan mayonnaise sriracha and lime juice in a small bowl.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat and arrange avocado carrot cucumber red cabbage and cherry tomatoes around the protein.
- Garnish & Serve:
- Drizzle with vegan spicy mayo. Garnish with cilantro and lime wedges. Serve immediately.
Save Every time I make this recipe my kids get excited to build their own colorful bowls. We like to experiment by swapping in crunchy bell peppers or adding toasted seeds for added texture and fun at family dinner.
Notes
Swap brown rice or quinoa for cauliflower rice to make this meal lower in carbs. Try new veggie combinations each season for endless variety and flavor.
Required Tools
Large skillet spatula cutting board and sharp knife small mixing bowl whisk
Allergen Information
Contains soy from plant-based meat and soy sauce and mustard from vegan mayo. If using regular soy sauce the bowl may contain gluten—use tamari for a gluten-free option.
Save This bowl delivers bold taste and outstanding nutrition in every bite. Enjoy experimenting with toppings and flavors to make each bowl uniquely yours.
Recipe Help & FAQs
- → What plant-based protein works best?
Soy, pea, or fava bean-based ground meat alternatives deliver robust texture and absorb seasonings well.
- → Can I use other grains for the base?
Yes, brown rice, quinoa, or even cauliflower rice can be used according to dietary needs or preference.
- → How can I adjust the sauce's spiciness?
Reduce or omit sriracha for a milder taste, or add extra for more heat in the creamy sauce.
- → Are there alternative vegetable toppings?
Swap in seasonal produce like bell peppers, radishes, or edamame for variety and added crunch.
- → Is this dish gluten-free and allergen-friendly?
Use tamari in place of soy sauce for gluten-free bowls and always check product labels for allergens.
- → Can advance prep be done?
Chop vegetables and prepare the sauce ahead to save time during assembly. Cook grains in advance if needed.