Soy Ginger Plant-Based Protein Bowls
Protein that tastes like meat (without the meat)
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Craving all the tantalizing flavors and textures of a rice bowl—minus the meat? Look no further. This version stars ground plant-based protein, which we crisp up in a hot pan for caramelized edges, then simmer with ginger, garlic, and scallions and a bounty of sweet soy and chili sauce. It’s all piled over cilantro-lime rice with pickled cucumber and carrot ribbons and crunchy candied peanuts. Now, who really needs the meat when you’ve got all that?
Ingredients
3 ounce
Carrot
9 ounce
Ground Plant-Based Protein
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Mini Cucumber
2 unit
Scallions
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, trim and peel carrot; using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim ends from cucumber; using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions. Finely chop cilantro.
• In a medium microwave-safe bowl, combine carrot ribbons, cucumber ribbons, half the vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve. • In a small bowl, combine chili sauce, sweet soy glaze, remaining vinegar, and 2 TBSP water (¼ cup for 4).
• Heat a large, dry pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer peanuts to a second small bowl. Wipe out pan.
• Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add half the plant-based protein* (all for 4 servings). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 4-5 minutes. • Break up protein into pieces. Add ginger, garlic, and scallions; cook, stirring, until fragrant, 1-2 minutes. • Turn off heat, then stir in sauce. Stir until thoroughly combined, 30-60 seconds. Season with salt and pepper to taste.
• Fluff rice with a fork; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste. • Divide rice between bowls. Add plantbased protein on one side and pickled carrot and cucumber ribbons on opposite side. Top with candied peanuts and remaining cilantro. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tangy, sweet-and-spicy sauce, though some found it overly sweet or salty; the pickled veggies added a nice contrast.
- Ease of prep: Several noted it was quick and simple to make, but some felt the veggie ribboning was time-consuming.
- Suggestions: Consider reducing sauce amount or sweetness; add more veggies like broccoli or snap peas for crunch and balance.
- Portions: Some felt the protein amount was insufficient, especially for 4-serving orders; others wished for more vegetables.
- Plant-based protein: Many were pleasantly surprised by the taste and texture, though some found it chewy or rubbery.
Reviews from our home cooks
Wonderful. I laughed when the recipe told me to use half the protein, like there is any possibility that I am not going to use all of the protein. This was light and refreshing and also chewy and fulfilling at the same time. Like the best parts of two completely separate meals in one. Love that plant based protein! More recipes with this would be welcome!
The crunchy and slightly sweet pickled cucumber and carrots taste fantastic on top of this sticky sweet soy glazed dish. In fact, the next time I make this, I'm going to make it with double the veggies on top. This is very similar to "beef" bulgogi. The veggies on top really add the "zing" to this dish.
I enjoyed the addition of plant-based protein. As with other dishes, I thought this could benefit from more veggies (whether twice as many carrots/cucumbers, or add another veggie into the mix), and it would be nice if brown rice were an option. I also remembered from other dishes that the sweet soy glaze is too sweet/too much, so even though the recipe said to only use half the protein, I used all the protein but with the same amount of sauce - but I still found the sauce to be overly sweet (especially with the additional sugar in the veggies and peanuts).
I've been wanting to try something using the Plant-Based Protein & Hello Fresh gave me the perfect opportunity. It was fantastic! So far, all the HF Soy/Ginger bowls have been exceptional - they're our favorites!
Lovely taste profile on the plant based protein! This was by far one of my all time favorites. Hoping to see more plant based options moving forward
I love love love the plant based protein. This whole meal came together beautifully. I would order this again for sure.
This dish was great! So flavorful! I have tried a number of differenc plant based proteins over time and this one was great.
Really good! Strong ginger flavor. Couldve used the whole thing of protein for the 2 portion meal, there is plenty of sauce and aromatics
Yum yum yum. The tip to get the plant protein crispy was perfect. Please make that protein a regular!! So good.
Wish I could do half stars! My only suggestion is to cook the plant protein longer in the sauce to get the flavors in the sauce more concentrated
