# What you'll need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tbsp olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp 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 tbsp fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tbsp vegan mayonnaise
20 - 1 tbsp sriracha
21 - 1 tsp lime juice
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook 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. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in soy sauce or tamari and continue to cook for 2 minutes, making sure the mixture is well-coated and heated through. Remove from heat.
04 - In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Portion cooked brown rice or quinoa evenly among 4 bowls.
06 - Top each bowl with seasoned plant-based protein. Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein.
07 - Drizzle spicy mayo sauce over each bowl. Garnish with fresh chopped cilantro and lime wedges.
08 - Present immediately while fresh.
