Wholesome bowl with plant protein, fusion spices, rice, and fresh veggies for a vibrant, satisfying meal.
# 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 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 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
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and sauté for 3–4 minutes, breaking it apart with a spatula.
02 - Add minced garlic and all spices—smoked paprika, cumin, chili powder, coriander, salt, and black pepper—then stir and sauté for 2–3 minutes until aromatic.
03 - Stir in soy sauce or tamari, cooking for an additional 2 minutes to coat the protein thoroughly and ensure heating throughout. Remove from heat.
04 - In a small bowl, combine vegan mayonnaise, sriracha, and lime juice. Whisk until fully blended and smooth.
05 - Divide cooked brown rice or quinoa equally among four serving bowls.
06 - Top each bowl with the seasoned plant-based meat. Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the base.
07 - Drizzle the spicy mayo sauce over bowls. Garnish each with fresh chopped cilantro and lime wedges.
08 - Present bowls promptly for optimal texture and flavor.
