Wholesome bowl brimming with plant protein, fresh vegetables, and bold, global-inspired seasonings.
# 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 cloves garlic, 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, or to taste
21 - 1 teaspoon lime juice
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula.
02 - Stir in the minced garlic along with smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatic.
03 - Add soy sauce or tamari and cook for an additional 2 minutes, ensuring the protein is evenly coated and fully heated through. Remove from heat.
04 - Combine vegan mayonnaise, sriracha, and lime juice in a small bowl. Whisk until smooth.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Top with seasoned plant-based protein mixture.
06 - Neatly arrange avocado slices, julienned carrot, sliced cucumber, shredded red cabbage, and halved cherry tomatoes around the protein. Sprinkle with chopped cilantro and add lime wedges.
07 - Drizzle prepared spicy mayo sauce over each bowl. Serve immediately.
