Colorful fusion bowl featuring protein-rich plant-based meat, fresh veggies, and zesty international flavors.
# 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 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 - 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
21 - 1 teaspoon lime juice
# Cooking Steps:
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 - Add minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper to the skillet. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in soy sauce (or tamari) and cook for an additional 2 minutes, coating plant-based meat thoroughly. Remove from heat.
04 - In a small mixing bowl, whisk vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked rice or quinoa evenly into 4 serving bowls. Add a portion of seasoned plant-based protein to each bowl.
06 - Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes attractively around the protein. Garnish with chopped cilantro and lime wedges.
07 - Drizzle prepared spicy mayonnaise sauce over bowls. Serve immediately.
