Pin this A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. Perfect for a satisfying, wholesome meal that fits a vegan, dairy-free lifestyle.
I first made this plant-based meat bowl for a weeknight dinner craving something hearty yet healthy. It quickly became a staple because it's both filling and easy to personalize for any mood or season.
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 Plant-Based Meat:
- 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.
- Season:
- Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2–3 minutes until fragrant.
- Add Soy Sauce:
- Stir in soy sauce and cook another 2 minutes, making sure 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 until smooth.
- Assemble Bowls:
- Divide cooked rice or quinoa among four bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Serve:
- Drizzle bowls with spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Pin this My kids love helping with the toppings and always try to build the most colorful bowl possible. It has become our go-to family meal for busy weeknights.
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 using regular soy sauce. Always check product packaging for allergens.
Nutritional Information (Per Serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Pin this This bowl is both flavorful and nourishing. Enjoy immediately for the best texture and taste.
Frequently Asked Recipe Questions
- → Which plant-based protein works best?
Ground meat alternatives using soy, pea, or fava beans work well. Choose a brand with your preferred texture and flavor.
- → Can I substitute the grain base?
Yes, swap brown rice or quinoa with cauliflower rice for lower carbs, or use other grains like farro or bulgur.
- → What vegetables can I use?
Mix and match with seasonal options like bell peppers, radishes, or edamame to suit your taste or what's available.
- → How do I make the bowl gluten-free?
Use tamari instead of soy sauce and confirm labels for each ingredient to ensure no hidden gluten is present.
- → Can I adjust the spicy mayo?
Reduce or omit sriracha for a milder taste, or add more for added heat. You can also use plain vegan mayo or yogurt.
- → What drinks pair well?
This bowl pairs nicely with crisp white wine like Sauvignon Blanc or a refreshing iced green tea.