Save to Pinterest 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 after searching for a satisfying vegan alternative to classic grain bowls. The combination of seasoned meat alternatives and crunchy vegetables quickly became a favorite in my weekly meal rotation.
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 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 Aromatics & 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.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- 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.
- Season & Serve:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Save to Pinterest Whenever I serve this at family gatherings, even the non-vegans scoop up seconds. The bold flavors and vibrant colors make it a highlight at any table.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower-carb. Substitute vegetables as needed for seasonality—bell peppers, radishes, or edamame work well.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant-based meat and soy sauce) and mustard (vegan mayo). May contain gluten if not using tamari. Always check product labels for potential allergens.
Save to Pinterest Enjoy this easy, versatile meatless bowl for a nourishing lunch or dinner. The fresh toppings and savory sauce make every bite exciting.
Ask About This Recipe
- → How do I make this bowl gluten-free?
Simply use tamari instead of soy sauce to keep the bowl entirely gluten-free and double-check all product labels.
- → What plant-based protein works best?
Choose ground meat alternatives based on soy, pea, or fava beans—each provides a hearty texture and protein punch.
- → Can I substitute the veggie toppings?
Absolutely! Swap in favorites like bell peppers, edamame, radishes, or seasonal veggies to suit your taste and availability.
- → Is the bowl suitable for meal prep?
Yes! Prepare the components ahead; assemble and drizzle sauce right before serving for maximum freshness.
- → How can I make the sauce milder?
Reduce or omit the sriracha for a gentle flavor, or use a vegan yogurt-based dressing instead of spicy mayo.
- → What pairs well with this bowl?
Enjoy it with a crisp Sauvignon Blanc, sparkling water, or iced green tea to complement the vibrant flavors.