Vegan Brazilian ‘Steakhouse’ Bowl

Jump to Recipe


First things first – no cows were harmed in the making of this vegan plant based bowl!

So why Brazilian? Isn’t all they eat there well – meat skewers?

Ha, ha. This is bowl is all vegan and plant based powered all the way through and through. 

It does get its rich flavor though from this new seasoning I discovered at the store!

McCormick’s Grill Mates Brazilian Steakhouse Blend.

It is all about the seasoning babe!

This new seasoning blend was so good! A little spicy, a little peppery – lots of deep flavor going on here.

If you follow us on Instagram you may have noticed I grill many bowls with these blends. They are so versatile and easy! That is a win for me because life is busy! (for all of us, right?!)

I can imagine using this blend to season many future bowls.

So traveling to Brazil, that is where our culinary bowl takes us today and this veg bowl with a spiced quinoa and nuts would definitely win over any of the meat lovers you know! Feel free to skewer the grilled vegetables and serve them Brazil style while serving guests.

I personally just like to dig in as they are coming off the grill!


Vegan Brazilian ‘Steakhouse’ Bowl

Recipe by SarahCourse: Main

Meatless Monday bowl uses Brazilian spices to make a tasty bowl!



    1/2 Green Pepper

  • 1/2 Orange Pepper

  • 1 Red Onion

  • 1 Yellow Onion

  • 1 Zucchini

  • 1 Summer Squash

  • 10 small mushrooms

  • 1 piece of fresh corn (shucked)

  • garlic salt

  • 1 Tblsp Brazilian Steakhouse seasoning

  • 1 tsp EVOO

  • 1 cup cooked quinoa (prepared with vegetable bullion)

  • 3/4 tsp chili powder

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp agave

  • 1/4 tsp orange zest

  • 1/8 tsp tumeric

  • chili lime spiced walnuts (find recipe here)


  • For your grilled vegetables: Cut all pepper and onions in large chunks. Slice zucchini and summer squash. Break your corn in 2 – 3 pieces (depending on size). Wash and de-stem mushrooms. Place all vegetables in large bowl. Sprinkle with garlic salt and Brazilian seasoning. Toss with EVOO. Stir well to coat all vegetables. Prepare grill to medium – high heat and prepare grill pan. Grill on medium – high heat for 30 minutes until your desired of vegetable doneness.

  • For quinoa: Place quinoa in small bowl. Toss with all spices, agave and orange zest.
  • Assemble bowls: Place fresh lettuce or spinach in a bowl. Add grilled vegetables, quinoa, spiced nuts and anything else you would like in your bowl!

Leave a Comment

Your email address will not be published. Required fields are marked *