Save 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 dish on a weeknight after searching for something hearty yet quick. The combination of seasoned plant-based protein and fresh, crunchy veggies made this bowl a new staple in my home.
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 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 Seasoning:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes, making sure the protein is well coated and heated through. Remove from heat.
- Mix Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowl:
- Divide the cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Veggies:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish and Serve:
- Drizzle with spicy mayo sauce, garnish with fresh cilantro and lime wedges, and serve immediately.
Save Sharing this protein-rich bowl during Sunday lunch brought excitement to my family's table. Everyone enjoyed adding lime and extra sauce to personalize their bowls.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower carb. Substitute vegetables based on season or preference for even more variety.
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
Save This vegan bowl delivers bold flavors and plenty of nutrients. Enjoy it fresh for the best taste and texture!
Recipe Guide
- → Can I use a different plant-based protein?
Yes, you can use lentil, bean, or other plant-based protein blends; adjust cooking time as needed.
- → Is the fusion bowl gluten-free?
To keep the dish gluten-free, substitute soy sauce with tamari and check ingredient labels for hidden gluten.
- → What vegetables work well as substitutions?
Try bell peppers, radishes, edamame, or seasonal greens to match your taste or what’s available.
- → How do I make the sauce milder?
Reduce or omit sriracha in the vegan mayo sauce for a milder, creamier flavor profile.
- → Which grain base is best?
Brown rice and quinoa both work well. For fewer carbs, swap in cauliflower rice or other grains.
- → Can I prepare components in advance?
Yes, cook grains and chop vegetables ahead for quick assembly on busy days.