Packed with plant protein, grains, and vibrant veggies, this bowl bursts with global flavors and freshness.
# What You'll Need:
→ Plant-Based Protein
01 - 14 ounces plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon soy sauce or tamari
→ 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 ounces red cabbage, shredded
16 - 3.5 ounces cherry tomatoes, halved
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha (adjust to taste)
21 - 1 teaspoon lime juice
# Method:
01 - Warm olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula as it browns.
02 - Add minced garlic along with smoked paprika, cumin, chili powder, ground coriander, salt, and black pepper. Sauté for an additional 2 to 3 minutes until the mixture becomes aromatic.
03 - Pour in soy sauce or tamari and cook for 2 minutes, stirring until the protein is evenly coated and heated through. Remove the skillet from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until well emulsified.
05 - Divide the cooked brown rice or quinoa evenly among four bowls.
06 - Top each bowl with the seasoned plant-based meat.
07 - Artfully arrange sliced avocado, julienned carrot, thinly sliced cucumber, shredded red cabbage, and halved cherry tomatoes around the protein in each bowl.
08 - Spoon the spicy mayonnaise sauce over each bowl. Finish with chopped cilantro and fresh lime wedges.
09 - Present the bowls immediately for optimal temperature and texture.
