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 plant-based meat bowl, I was amazed at how much even devoted meat lovers enjoyed it. Its flexibility means you can swap in almost any vegetable or base, making it a year-round staple at my table.
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
- Brown the Protein:
- Heat 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 garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2 3 minutes until fragrant.
- Season & Finish Protein:
- Stir in soy sauce and cook another 2 minutes, ensuring protein is coated and heated. Remove from heat.
- Prepare the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Vegetables:
- 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 immediately.
Save My family loves building their own bowls and choosing their favorite toppings. It has become a fun weeknight ritual, and even picky eaters get excited to dig in.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy and mustard. May contain gluten if using regular soy sauce. Always check product labels for potential allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Save This fusion bowl bursts with balanced flavors and nutrients. It is sure to leave everyone feeling satisfied and nourished.
Recipe FAQ
- → What plant-based protein works best in this bowl?
Soy, pea, or fava bean-based ground meat offers excellent texture and flavor for this fusion bowl.
- → Can I substitute the grains for a lower-carb base?
Yes, cauliflower rice or other vegetable-based grains work well for a lighter bowl option.
- → Which vegetables complement the plant-based protein?
Avocado, carrot, cucumber, red cabbage, and cherry tomatoes provide color, crunch, and freshness.
- → How can I make the sauce milder?
Reduce or omit the sriracha in the mayo-based sauce for a gentler heat profile.
- → Is this bowl suitable for gluten-free diets?
Use tamari instead of soy sauce to keep the dish gluten-free.
- → What toppings add extra texture?
Toasted seeds or nuts make a great addition for crunch and added nutrition.