Hearty plant-based meat bowl with bright veggies and bold seasonings. Quick, nutritious, and full of global flavor.
# Ingredients:
→ 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, gluten-free option
→ Bowl Base & Toppings
11 - 7 ounces 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 as desired
21 - 1 teaspoon lime juice
# Instructions:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, crumbling with a spatula until evenly browned.
02 - Incorporate minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2 to 3 minutes until spices are aromatic.
03 - Pour in soy sauce or tamari and stir for 2 minutes until protein is coated and heated thoroughly. Remove skillet from heat.
04 - In a small mixing bowl, whisk vegan mayonnaise with sriracha and lime juice until smooth.
05 - Divide cooked brown rice or quinoa equally among four bowls as the foundation.
06 - Spoon seasoned plant-based meat onto each serving.
07 - Place avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein in each bowl.
08 - Drizzle spicy mayo sauce over each bowl. Sprinkle with fresh cilantro and add lime wedges for serving.
09 - Present bowls promptly at room temperature or lightly warmed.
