Plant-Based Meat Bowl (Printer View)
A protein-packed bowl with plant-based meat, fresh vegetables, and spicy mayo sauce. Easy, colorful, and satisfying.
# Components:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon soy sauce or tamari (for gluten-free)
→ Bowl Base & Toppings
11 - 1 cup 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 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha (adjust to taste)
21 - 1 teaspoon lime juice
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
02 - Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2–3 minutes until the mixture is fragrant.
03 - Stir in soy sauce or tamari and cook an additional 2 minutes, allowing the protein to absorb flavors. Remove from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked brown rice or quinoa among 4 bowls. Top each with seasoned plant-based protein.
06 - Neatly arrange avocado slices, julienned carrot, cucumber, shredded red cabbage, and cherry tomatoes around the protein.
07 - Drizzle each bowl with the spicy vegan mayonnaise sauce. Garnish with fresh cilantro and lime wedges.
08 - Serve immediately while warm.
# Expert Advice:
01 -
- Packed with plant-based protein for a filling meal
- Customizable with your favorite vegetables and toppings
02 -
- If soy sauce is regular, the recipe may contain gluten. Use tamari to keep it gluten-free.
- Always check product labels for potential allergens, especially in plant-based proteins and sauces.
03 -
- Swap the base for cauliflower rice to make it lower-carb.
- For extra crunch, sprinkle on toasted seeds or nuts before serving.