# What you'll need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tbsp olive oil
→ Seasoning Blend
03 - 2 cloves garlic, finely minced
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1 tbsp soy sauce (substitute tamari for gluten-free preparation)
→ 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 tbsp fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tbsp vegan mayonnaise
20 - 1 tbsp sriracha (adjust to desired heat)
21 - 1 tsp lime juice
# Method:
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 - Incorporate minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Pour in soy sauce and cook for an additional 2 minutes until the protein is evenly coated and heated through. Remove skillet from heat.
04 - Combine vegan mayonnaise, sriracha, and lime juice in a small mixing bowl. Whisk until homogenous.
05 - Divide cooked brown rice or quinoa among 4 individual bowls. Top with seasoned plant-based protein.
06 - Arrange sliced avocado, julienned carrot, cucumber, shredded red cabbage, and halved cherry tomatoes around the protein.
07 - Drizzle spicy mayo sauce over each portion. Sprinkle with chopped fresh cilantro and serve with lime wedges.
08 - Serve bowls immediately for optimal freshness.
