Ingredients

14 ounces plant-based ground meat (soy, pea, or fava bean based)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon soy sauce or tamari

7 ounces cooked brown rice or quinoa

1 large avocado, sliced

1 medium carrot, julienned

1 small cucumber, thinly sliced

3.5 ounces red cabbage, shredded

3.5 ounces cherry tomatoes, halved

2 tablespoons fresh cilantro, chopped

1 lime, cut into wedges

3 tablespoons vegan mayonnaise

1 tablespoon sriracha, or to taste

1 teaspoon fresh lime juice

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula.

Step 2: Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper to the skillet. Sauté for 2 to 3 minutes until fragrant.

Step 3: Stir in soy sauce or tamari and cook for 2 more minutes, ensuring the protein is well coated and heated through. Remove the skillet from heat.

Step 4: In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth to make the spicy mayo sauce.

Step 5: Divide the cooked brown rice or quinoa evenly among four serving bowls.

Step 6: Top each bowl with the seasoned plant-based ground meat.

Step 7: Arrange avocado slices, julienned carrot, thin cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein in each bowl.

Step 8: Drizzle the spicy mayo sauce over each bowl. Garnish with chopped cilantro and lime wedges.

Step 9: Serve immediately while fresh and enjoy.

Tips & Variations

For extra crunch, add toasted pepitas or chopped nuts on top.

Swap the plant-based ground meat for crumbled tofu or tempeh for a different texture.

Adjust the sriracha quantity in the sauce to control the spice level to your preference.

Use cauliflower rice as a low-carb alternative to brown rice or quinoa.

Fresh herbs like mint or basil can be added for a different flavor twist.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce refrigerated as well. Reheat the plant-based meat and grain gently in a skillet or microwave before assembling to maintain texture. Add fresh vegetables and avocado just before serving to prevent sogginess.

FAQs

Can I use other plant-based proteins?

Yes, this recipe works well with any crumbled plant-based protein such as crumbled tofu, tempeh, or pre-seasoned meat alternatives. Just adjust cooking times as needed.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free tamari or soy sauce and ensure your plant-based meat is labeled gluten-free. Always check product labels to be sure.