A colorful bowl featuring plant-based meat, grains, and fresh veggies with a zesty, creamy sauce.
# What You'll Need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 garlic cloves, 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 - 7 oz cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz 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 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 to 4 minutes, breaking apart with a spatula.
02 - Incorporate the minced garlic and all spices—smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatic.
03 - Mix in soy sauce or tamari and cook for 2 more minutes, ensuring the protein is thoroughly coated. Remove from heat.
04 - In a small mixing bowl, whisk the vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Distribute the cooked brown rice or quinoa evenly among four serving bowls.
06 - Top each bowl with the seasoned plant-based protein. Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and cherry tomatoes around the protein.
07 - Spoon the spicy mayonnaise sauce over each bowl. Garnish with chopped cilantro and lime wedges.
08 - Serve immediately while fresh.
