Pin A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
I first tried this bowl for a weeknight dinner and was amazed how quickly it came together. The flavor boost from the spice blend and fresh toppings makes each bite truly exciting.
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 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 Aromatics & Spices:
- Add the minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Season & Finish Protein:
- Stir in the soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowl:
- Divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Drizzle & Garnish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Pin 
My family loves building their own bowls at the table. It's a fun way to get everyone involved and let kids choose their favorite toppings.
Notes
Swap brown rice/quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or preference (bell peppers, radishes, edamame). For extra crunch, sprinkle toasted seeds or nuts on top. For a milder sauce, reduce or omit sriracha. Pairs well with a crisp Sauvignon Blanc or iced green tea.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Pin This bowl is perfect for meal prep and keeps well for lunches. The creamy, spicy sauce pulls everything together beautifully.
Recipe Questions & Answers
- → Can I use different grains for the bowl?
Yes, swap out brown rice or quinoa for options like cauliflower rice, bulgur, or farro for variety.
- → How do I make the bowl gluten-free?
Use tamari instead of regular soy sauce to ensure the bowl remains gluten-free. Always check product labels.
- → What other vegetables can I add?
You can include seasonal veggies like bell peppers, radishes, or edamame for added color and crunch.
- → Is the spicy mayo sauce adjustable?
Absolutely. Reduce or omit sriracha for a milder sauce, or add more for extra heat according to preference.
- → Can I prepare components ahead of time?
Yes, cook the grain and chop veggies in advance to assemble bowls quickly when ready to eat.
- → What protein options work best?
Plant-based ground meat from soy, pea, or fava bean bases works well, but you may use any preferred plant protein.