Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
The first time I made this bowl was for a weeknight dinner after a long day, and everyone loved how filling and flavorful it was. I enjoy experimenting with colorful toppings and seeing how the vibrant ingredients come together beautifully.
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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, 1 tsp lime juice
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Instructions
- Prepare 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 minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, black pepper. Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce or tamari and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowl:
- 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 the protein.
- Drizzle Sauce & Garnish:
- Drizzle with spicy mayo sauce. Garnish with cilantro and lime wedges.
- Serve:
- Serve immediately.
Save We often make this bowl for family nights, and everyone loves creating their own colorful version at the table. It's become a tradition to challenge each other with new veggie combinations.
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Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or preference, and for extra crunch, sprinkle toasted seeds or nuts on top.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk.
Nutritional Information
Per serving: 410 calories, 19 g total fat, 39 g carbohydrates, 23 g protein. Nutritional values may vary based on your exact ingredients.
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This bowl delivers a vibrant and satisfying meal every time. Enjoy it as a healthy weeknight dinner packed with flavor and nutrition.
