Pin it 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 made this plant-based meat bowl when I wanted a filling dinner that could be tailored to whatever veggies I had on hand. It quickly became a favorite during busy weeknights, and my friends love building their own bowls together.
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, 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 it apart with a spatula.
- Add Seasonings:
- Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and pepper. Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes. Remove from heat.
- Make the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Drizzle Sauce & Serve:
- Drizzle spicy mayo sauce over bowls. Garnish with cilantro and lime wedges, then serve.
Pin it Our family enjoys building their own bowls and sharing creative topping combinations. This meal is now a staple during our weekly dinner nights.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Nutritional Information
Per serving: Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Serving Suggestions
Pairs nicely with Sauvignon Blanc or iced green tea. Add toasted seeds for crunch or swap veggies based on what's in season.
Pin it This bowl is great for meal prep and lunchboxes. Enjoy the freshness and bold flavors any time of day.
Recipe FAQs
- → What plant-based proteins can I use?
Choose ground meat alternatives made from soy, pea, or fava beans. Select your favorite based on texture or taste.
- → How can I ensure bold flavor?
Use fresh garlic and a robust spice blend including smoked paprika, cumin, chili powder, and coriander for layered flavors.
- → Can the base be swapped for something lighter?
Yes, replace brown rice or quinoa with cauliflower rice for a lower-carb option without sacrificing volume or texture.
- → Are the vegetables customizable?
Certainly! Switch up avocado, carrot, cucumber, and tomatoes for seasonal favorites like bell peppers or edamame.
- → How spicy is the sauce?
The sauce gets a kick from sriracha. Reduce or skip sriracha for a milder, creamier drizzle based on preference.
- → How do I make this gluten-free?
Use tamari instead of regular soy sauce and check product labels to avoid hidden gluten or other allergens.