Protein-packed bowl featuring plant-based meat, colorful vegetables, bold seasonings, and spicy sauce.
# Components:
→ 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, or to taste
21 - 1 teaspoon lime juice
# Method Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
02 - Add minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2–3 minutes until aromatic.
03 - Stir in soy sauce or tamari and cook for an additional 2 minutes, ensuring the protein is evenly coated and heated through. Remove skillet from heat.
04 - Whisk vegan mayonnaise, sriracha, and lime juice together in a small mixing bowl until smooth.
05 - Divide cooked brown rice or quinoa evenly among 4 serving bowls.
06 - Top each bowl with seasoned plant-based meat. Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and cherry tomato halves around the protein.
07 - Drizzle bowls with spicy mayo sauce. Garnish with chopped cilantro and lime wedges.
08 - Present immediately while fresh.
