Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. It is perfect for anyone seeking a wholesome, satisfying meal full of color and flavor.
I first made this plant-based meat bowl when looking for something nourishing and quick after a long weekday. The savory blend of spices and fresh crunchy veggies made it an instant favorite at 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 the Protein:
- 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 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, ensuring protein is well coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowl:
- Divide cooked rice or quinoa among bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Finish & Serve:
- Drizzle with sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save Sharing this bowl at family meals has become a regular highlight. Even picky eaters love customizing their veggie toppings and sauce level to suit their tastes.
Required Tools
Large skillet, spatula, cutting board and knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant protein and soy sauce) and mustard (vegan mayo). May contain gluten if using regular soy sauce. Always check labels for allergen details.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Save Make it your own by switching up grains or veggies. This bowl rivals restaurant versions for flavor and keeps weekday meals exciting.
Recipe FAQ
- → Which plant-based protein works best for this bowl?
Choose ground meat made from soy, pea, or fava bean for a hearty, authentic texture and flavor.
- → Can I make this bowl gluten-free?
Yes, use tamari instead of regular soy sauce and check labels on plant-based meat for gluten-free assurance.
- → How can I reduce carbs in this dish?
Swap brown rice or quinoa with cauliflower rice for a lower-carb alternative that maintains volume and texture.
- → What fresh vegetables can be substituted in this bowl?
Feel free to use bell peppers, radishes, edamame, or any seasonal veggies according to taste and availability.
- → How do I make the sauce milder?
Reduce or omit sriracha from the sauce for less heat, or add more vegan mayonnaise to temper spiciness.
- → Can I add extra crunch?
Absolutely! Sprinkle toasted seeds or nuts on top for added crunch and nutrition.
- → What beverages pair well with this bowl?
Crisp Sauvignon Blanc or iced green tea complement the fresh flavors and hearty bowl base.