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 for a busy weeknight dinner and was amazed at how quickly it came together. It has since become a staple for both casual meals and meal prep.
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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
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Instructions
- Cook 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 the spices (smoked paprika, cumin, chili powder, coriander, salt, black pepper). Sauté for 2–3 minutes until fragrant.
- Soy Sauce:
- Stir in soy sauce and cook another 2 minutes, coating the protein well and heating 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 4 bowls. Top each with seasoned plant-based meat.
- Add Veggies:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Serve:
- Drizzle with spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Pin It My kids love piling their favorite veggies into these bowls, and it's fun to see everyone make their own colorful creation at the dinner table.
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Notes
Swap brown rice or quinoa with cauliflower rice for a lower-carb bowl, or change the veggie toppings based on what's fresh and in season.
Required Tools
A large skillet, spatula, cutting board and sharp knife, and a small mixing bowl are all you need for this quick meal.
Nutritional Information
Each serving provides approximately 410 calories, 19 g fat, 39 g carbohydrates, and 23 g protein.
Pin It 
This bowl is perfect for lunch or dinner and makes delicious leftovers. Enjoy the vibrant flavors and effortless assembly every time.
Recipe Questions & Answers
- → What plant-based protein works best?
Ground meat alternatives based on soy, pea, or fava bean offer rich texture and taste for this bowl.
- → Can I swap the rice or quinoa?
Yes, use cauliflower rice for a low-carb base or choose your favorite grain for a personalized touch.
- → How spicy is the sauce?
The sauce uses sriracha for heat, but the amount can be reduced or omitted for milder flavor.
- → What veggies can I include?
Try bell peppers, radishes, or edamame alongside the suggested avocado, carrot, cucumber, cabbage, and tomatoes.
- → Is this bowl gluten-free?
Use tamari instead of regular soy sauce to keep the dish gluten-free. Always check product labels.
- → What is a good beverage pairing?
This bowl pairs well with crisp Sauvignon Blanc or refreshing iced green tea for balance.
- → Are there allergen considerations?
The bowl may contain soy and mustard. Choose sauces and proteins that meet your dietary needs.
