Save 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 tried making this fusion bowl when I was searching for a vegan dinner that would satisfy everyone at home. The bold flavors and variety of textures made it an instant favorite we now make it part of our regular routine.
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 the Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes breaking it apart with a spatula.
- Add Seasoning:
- Add minced garlic and all spices: smoked paprika cumin chili powder coriander salt and pepper. Sauté for 2 to 3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook for another 2 minutes ensuring protein is well coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl whisk together vegan mayonnaise sriracha and lime juice.
- Assemble Bowl:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat. Arrange avocado carrot cucumber red cabbage and cherry tomatoes around protein.
- Add Garnishes:
- Drizzle spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately.
Pin it The first time our kids helped assemble their own bowls everyone ended up with a unique creation. It turned dinner into a fun family event and has become a regular way to encourage trying new veggies together.
Notes
Swap rice or quinoa for cauliflower rice to reduce carbs. Add different vegetables based on the season or what you have at home. For extra crunch sprinkle your favorite toasted seeds or nuts on top.
Required Tools
Large skillet spatula cutting board sharp knife small mixing bowl whisk
Nutritional Information (per serving)
Calories: 410 Total Fat: 19 g Carbohydrates: 39 g Protein: 23 g
Pin it This plant-based bowl is satisfying wholesome and makes for a show-stopping dinner any night. Feel free to get creative with your favorite flavor combinations each time you enjoy it.
Frequently Asked Questions
- → What types of plant-based meat work best?
Ground soy, pea, or fava bean-based proteins offer great texture and absorb seasonings well for this bowl.
- → Can I make this bowl gluten-free?
Yes, simply swap regular soy sauce for tamari and check all labels to ensure ingredients are gluten-free.
- → How spicy is the sauce?
The sauce uses sriracha for heat; adjust the amount to suit your taste or omit for a milder version.
- → What vegetables can I substitute?
Seasonal veggies like bell peppers, radishes, or edamame work well as alternatives to the suggested toppings.
- → What pairs well with this bowl?
A crisp Sauvignon Blanc or iced green tea complements the fresh vegetables and fusion flavors beautifully.
- → How can I add more crunch?
Toasted seeds or nuts sprinkled on top bring extra texture and nutrition to the bowl.