Pin 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 fusion bowl for a quick weeknight dinner and found it perfect for both flavor and convenience. The bright colors and variety of textures quickly turned it into a regular meal for us.
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 Protein:
- 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.
- Add Seasonings:
- Add garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, black pepper). Sauté for 2–3 minutes until fragrant.
- Add Soy Sauce:
- Stir in soy sauce and cook another 2 minutes until protein is coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Finish and Serve:
- Drizzle sauce over each bowl. Garnish with cilantro and lime wedges. Serve immediately.
Pin This recipe became an instant family favorite on taco nights, when everyone customizes their own bowl with extra toppings or a squeeze of lime. It's a fun way to involve kids in assembling their own healthy meals.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy and mustard. For a gluten-free option, select tamari and check all labels for cross-contamination risks.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Pin This bowl bursts with flavor and is easy to customize. Make it your go-to for busy nights or meal-prep lunches.
Recipe FAQ
- → What plant-based protein works best for this bowl?
Ground meat alternatives made from soy, pea, or fava beans work well, easily absorbing the bold spice blend.
- → Can I use a different grain base?
Yes. Substitute brown rice or quinoa with cauliflower rice for lower carbs, or use your preferred grain.
- → Is the sauce spicy?
The sriracha adds heat; reduce for a milder sauce or omit altogether for less spice.
- → How can I add extra crunch?
Sprinkle toasted seeds or nuts over the bowl right before serving for added texture.
- → Are there gluten-free options?
Use tamari in place of soy sauce to make the dish gluten-free, and always check product labels.
- → What pairs well with this bowl?
Enjoy with a crisp Sauvignon Blanc or refreshing iced green tea for a complete experience.