# 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 black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 7 ounces 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
21 - 1 teaspoon lime juice
# Directions:
01 - Warm 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 until evenly browned.
02 - Incorporate minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and black pepper. Sauté for 2 to 3 minutes until aromatics are released.
03 - Pour in soy sauce or tamari and stir for an additional 2 minutes, coating the protein thoroughly. Remove from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice until smooth.
05 - Divide cooked brown rice or quinoa evenly among four serving bowls.
06 - Layer seasoned plant-based meat atop the grains. Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein.
07 - Drizzle the prepared spicy mayo sauce over ingredients. Garnish each bowl with fresh cilantro and lime wedges.
08 - Serve immediately while warm.
