Sweet and Spicy Bowl

A high protein bowl filled with a Korean-inspired vegan ground beef. Paired with brown rice, edamame, pickled carrots, cucumber and topped with green onion and sesame seeds.

This has been one of my favorite meals for summer. I make some sort of a variation of this once a week, so I figured it was time to share it with you all. It comes together in about 15 minutes and is so delicious. I love the flavors in this bowl and they are easy to customize to your preferences.

For this bowl you need some sort of a beef-less ground beef. This can be from Beyond Meat, Impossible Foods, LightLife, Meatless Farms. I like the Trader Joe’s brand or you can also use Trader Joe’s turkey-less protein patties for this. You can also always use lentils, crumbled tofu, or textured vegetable protein. 

I typically try to buy the already shelled edamame it just makes things a bit easier but all I had were the ones in the pod. They are easy to find in the frozen section of most food stores. I used some pickled carrots I had leftover but you can always just use regular carrots. The quick pickled carrot recipe is from my tofu banh mi sandwich. To make this meal extra quick have some prepped brown rice or I use the Trader Joe’s microwaveable brown rice. Feel free to add in any extra vegetables you like such as broccoli, bok choy or even kale.

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1/2 tablespoon olive oil
2 garlic cloves, chopped
1 green onion, chopped
2/3 cup (110g) beef-less ground beef
1/2 tablespoon maple syrup
1/2 tablespoon soy sauce
1 tablespoon gochujang paste
1/2 cup edamame (65-75g) edible part
3/4 cup cooked brown rice (110g)
1/3 cucumber, cut into pieces or ribbons
2 carrots, pickled or regular, julienned or ribbons
Garnish with green onion and sesame seeds


  1. In a medium nonstick fry pan pour in the oil. Add the garlic and green onion, saute for 1 to 2 minutes over medium low heat until fragrant.
  2. Add the beef-less crumbles in and break up into small pieces if necessary. Pour in the soy sauce, gochujang paste, and maple syrup. Mix together and cook over medium heat for 5 minutes until warmed through and the sauce has evenly coated the “beef.”
  3. Warm up the edamame by either microwaving them or pour about 1/4 cup of water into a pan along with the edamame. Cover with a lid and steam for 2 minutes over high heat until no longer frozen and bright green. Drain any excess water. Season with flakey sea salt or whatever you prefer. I use the Trader Joe’s chili onion crunch.
  4. Assemble the bowl by adding all the ingredients in and garnishing with green onions and sesame seeds.

Makes 1 serving

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