Save to Pinterest A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
After switching to more plant-based meals, this bowl became a family favorite for busy weeknights. Its bold flavors and colorful, nutrient-packed ingredients always impress guests and brighten up our dinner 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
- Cook Plant-Based Meat:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with spatula.
- Add Seasonings:
- Add minced garlic and spices (smoked paprika, cumin, chili powder, coriander, salt, black pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes until protein is coated and heated through. Remove from heat.
- Make Sauce:
- In small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- 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 protein.
- Drizzle Sauce & Garnish:
- Drizzle with sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Save to Pinterest These bowls are often at the center of our weekend lunches. The customizable toppings mean everyone gets a bowl tailored just for them, making the meal extra special when family gathers.
Notes
Swap brown rice or quinoa for cauliflower rice if you prefer lower-carb. Try bell peppers, radishes, or edamame for more variety.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant-based meat, soy sauce) and mustard (vegan mayo). For gluten-free, use tamari. Always check product labels for allergens.
Save to Pinterest These bowls are flavorful, fun, and perfect for sharing. Enjoy every bite and experiment with your favorite combinations!
Common Recipe Questions
- → What plant-based meat alternatives can I use?
Soy, pea, or fava bean-based ground meats work well, offering texture and protein for the bowl.
- → Can I substitute rice or quinoa?
Yes, cauliflower rice, bulgur, or other whole grains are great alternatives for the base.
- → How can I adjust the spice level?
Reduce or omit sriracha in the sauce for a milder, less spicy bowl.
- → Are there gluten-free options available?
Use tamari instead of soy sauce and always check product labels to ensure ingredients are gluten-free.
- → What toppings work well with this bowl?
Seasonal veggies, edamame, radishes, or toasted seeds and nuts add extra crunch and flavor.
- → What pairs well to drink?
A crisp Sauvignon Blanc or iced green tea complements the fusion bowl's vibrant flavors.