A colorful bowl packed with protein, fresh veggies, and bold flavors for a nourishing vegan fusion meal.
# What You Need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tbsp olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp soy sauce or tamari for gluten-free
→ Bowl Base & Toppings
11 - 1 cup cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz cherry tomatoes, halved
17 - 2 tbsp fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tbsp vegan mayonnaise
20 - 1 tbsp sriracha, or to taste
21 - 1 tsp lime juice
# How To Make It:
01 - Warm olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, breaking it into crumbles with a spatula.
02 - Incorporate minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Stir and sauté for 2 to 3 minutes until aromatic.
03 - Blend in soy sauce or tamari; cook an additional 2 minutes, ensuring the mixture is evenly coated and heated throughout. Transfer off heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide the cooked rice or quinoa evenly among four bowls and top with seasoned plant-based meat.
06 - Neatly arrange avocado slices, julienned carrot, cucumber, shredded red cabbage, and halved cherry tomatoes alongside the protein.
07 - Generously drizzle spicy mayo sauce over each bowl. Garnish with chopped cilantro and lime wedges.
08 - Serve immediately while fresh for optimal texture and flavor.
