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 made this bowl for a pick-me-up on a busy weeknight and was surprised by how colorful and filling it always turns out. The flavors come together fast and make dinner feel special without lots of prep.
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 Plant-Based Protein:
- Heat the 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 Seasonings:
- Add the minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in the soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Prepare the Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- Divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Garnish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Save My family loves to build their own bowls at the table, choosing their favorite toppings. Everyone gets something they enjoy, and cleanup is always simple.
Recipe Variations
Switch out the vegetables for whatever is in season—roasted sweet potatoes, radishes, or edamame all work beautifully here. Use tempeh or lentils as alternate protein options if you prefer.
Make Ahead & Storage
All elements can be prepped in advance and stored in separate containers in the fridge for up to 3 days. Assemble just before serving to keep textures fresh.
Nutrition Highlights
Each serving delivers about 410 calories, 19 g fat, 39 g carbohydrates, and a hearty 23 g plant-based protein. Perfect for fueling busy days or post-workout recovery.
Save This bowl brings together color, crunch, and bold flavor for a meal you can feel good about. Enjoy customizing it every time you make it.
Common Questions
- → Which plant-based meat is best for this bowl?
Use any soy, pea, or fava bean-based ground 'meat.' Choose your favorite based on taste and texture preferences.
- → Can I make it gluten-free?
Yes, simply use tamari instead of soy sauce and ensure your plant-based protein is gluten-free.
- → Is the sauce spicy?
The sauce has a mild to moderate heat from sriracha; adjust the sriracha to your desired spice level or omit for milder flavor.
- → What are some good vegetable substitutions?
Swap in seasonal vegetables like bell peppers, radishes, or edamame to match your preferences or what's fresh at the market.
- → How can I lower the carbs?
Replace brown rice or quinoa with cauliflower rice for a lighter, lower-carb alternative in your bowl.
- → What toppings add extra crunch?
Sprinkle toasted seeds or nuts, such as sunflower seeds or chopped almonds, for added texture and flavor.