Pin 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 made this plant-based bowl for my friends, everyone was amazed at how flavorful and filling it was. It quickly became a favorite for weeknight dinners, especially when I want something quick yet nourishing.
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
- Prepare Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with spatula.
- Season Protein:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté 2–3 minutes until fragrant.
- Soy Sauce & Finishing:
- Stir in soy sauce, cook another 2 minutes until protein is coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Drizzle & Garnish:
- Drizzle with spicy mayo sauce. Garnish with cilantro and lime wedges.
- Serve:
- Serve immediately.
Pin This meal is always requested at family gatherings. My kids love building their own bowls and choosing their favorite toppings every time we make it together.
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 (vegan mayo). May contain gluten if using regular soy sauce. Always check product labels for allergens.
Nutritional Information
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g (per serving)
Pin Enjoy this nourishing bowl fresh, and experiment with your favorite veggies each time. It's a perfect pick for busy nights and colorful table spreads.
Recipe Q&A
- → Can I use different plant-based proteins?
Absolutely! Try any soy, pea, or fava bean-based mince, or crumble tofu or tempeh for a similar texture.
- → What can I substitute for brown rice or quinoa?
Cauliflower rice or cooked grains like farro or barley work well for a twist on the classic base.
- → How do I make a milder sauce?
Reduce or omit the sriracha in the vegan mayo blend, or add a little maple syrup for a touch of sweetness.
- → What other vegetables can I use?
Swap in bell peppers, radishes, edamame, spinach, or any favorite fresh produce based on what’s in season.
- → Is this bowl suitable for gluten-free diets?
Yes, just use tamari instead of regular soy sauce and double-check labels on other ingredients for gluten.
- → Are there ways to add crunch?
Top your bowl with toasted seeds, chopped nuts, or crispy shallots for delicious texture and flavor.