Pin A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. Perfect for a satisfying, wholesome meal.
I first made this for a vegan dinner with friends and loved how the flavors came together easily in just one skillet. It quickly became a favorite for healthy weekday lunches.
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 Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasonings:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté 2–3 minutes until fragrant.
- Add Soy Sauce:
- Stir in soy sauce and cook another 2 minutes, ensuring protein is coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk vegan mayonnaise, sriracha, and lime juice together.
- Assemble Bowl:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat, then arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Add Sauce & Garnish:
- Drizzle spicy mayo sauce over bowls. Garnish with cilantro and lime wedges. Serve immediately.
Pin We enjoyed these bowls together on a sunny afternoon, each person building their own combination for a fun and delicious family meal.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (plant-based meat and soy sauce), mustard (vegan mayo). May contain gluten if using regular soy sauce. Check labels for allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Pin Try serving with a squeeze of lime for a fresh finish. These bowls are ideal for lunch, dinner, or thoughtful meal prep.
Recipe Q&A
- → Can I use a different plant-based protein?
Yes, any ground plant-based protein such as soy, pea, or fava bean works well in this dish.
- → What grains can substitute for rice or quinoa?
Try cauliflower rice for a lower-carb option, or use bulgur, millet, or your favorite grain.
- → Is the spicy mayo sauce adjustable?
Absolutely. Reduce or omit sriracha for a milder flavor, or substitute with another tangy vegan sauce.
- → How can I add crunch to the bowl?
Top with toasted seeds, nuts, or crispy chickpeas for added texture and flavor variety.
- → Is this bowl suitable for gluten-free diets?
Use tamari instead of soy sauce to make the meal gluten-free, and double-check product labels.
- → Can I prepare components ahead of time?
Yes, cook grains and prep vegetables in advance for quick assembly when ready to serve.
