# Components:
→ 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 ground black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 1 cup 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 to taste
21 - 1 teaspoon fresh lime juice
# Directions:
01 - Heat olive oil in a large skillet over medium-high. Add plant-based ground meat and cook for 3 to 4 minutes, breaking up with a spatula until lightly browned.
02 - Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in soy sauce or tamari and cook for an additional 2 minutes, ensuring protein is coated and heated through. Remove skillet from heat.
04 - In a small bowl, whisk vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked brown rice or quinoa evenly among four serving bowls.
06 - Top each bowl with seasoned plant-based meat. Arrange avocado slices, julienned carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
07 - Drizzle spicy mayo sauce over assembled bowls. Garnish with chopped fresh cilantro and lime wedges.
08 - Present the bowls promptly for freshest flavor and texture.
