Save Pin 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 tried this fusion bowl when experimenting with weeknight vegan dinners. The colorful layers and bold flavors quickly became a favorite for everyone in the house.
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 the Protein:
- Heat the olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasonings:
- Add the minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish the Meat:
- Stir in the soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Make the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Layer the Base:
- To assemble, divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Fresh Veggies:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Drizzle and Garnish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save Pin My kids love mixing and matching their favorite toppings, and it's become a weekend lunch we all look forward to sharing together.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or preference (try bell peppers or edamame for a new twist).
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Nutritional Information
Each serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Save Pin Enjoy this vibrant bowl as a nutritious lunch or dinner. It's perfect for meal prep or sharing with friends!
Recipe FAQs
- → How can I make the bowl gluten-free?
Swap regular soy sauce for tamari and double-check product labels to ensure all ingredients are certified gluten-free.
- → What protein options work best?
You can use any plant-based grounds made from soy, pea, or fava bean. Choose your preferred texture and flavor profile.
- → Can I prep ingredients ahead of time?
Yes, cook the grains and chop vegetables up to a day in advance. Assemble just before serving for peak freshness.
- → How do I adjust the spiciness?
Modify the sriracha amount in the sauce or skip it entirely for a milder dressing. Taste and adjust before serving.
- → Which grains work as a base?
Brown rice and quinoa are classic options. For a low-carb bowl, try cauliflower rice or your favorite grain substitute.
- → What garnishes enhance the bowl?
Fresh cilantro and lime wedges brighten flavors. Toasted seeds, nuts, or extra chili flakes add crunch and heat.