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–+ servings
vegan protein bowl with chickpeas, quinoa, veggies and dressing

Tasty Vegan Protein Bowl

Print Recipe
This delicious high-protein vegan bowl recipe offers a punch of plant-based protein from chickpeas, quinoa and tofu dressing!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 564

Ingredients

  • 2 ½ cups sweet potato cubed
  • 1 cup broccoli florets
  • 1 cup button mushrooms sliced
  • ¾ cup cooked chickpeas drained
  • Pinch paprika powder
  • Salt to taste
  • ½ cup quinoa dry
  • 2 cups lettuce chopped
  • 1 tomato sliced
  • ½ avocado sliced
  • Tofu sour cream to taste

Instructions

  • Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  • Toss sweet potatoes, broccoli, mushrooms and chickpeas with paprika and salt.
  • Arrange in a single layer on the prepared baking sheets and place in the oven.
  • Roast for 20-25 minutes until soft and crunchy on the outside.
  • Meanwhile, cook quinoa according to package instructions. Once it’s done, fluff with a fork and set aside.
  • Make the tofu sour cream in a blender following our recipe above.
  • Once all components are ready, divide them between serving bowls and enjoy!

Notes

  • Other add-ins include roasted red pepper, onion, tempeh, tofu, salsa, guacamole or cooked rice.
  • Make this bowl lower in carbs by reducing quinoa and lower in fat by omitting avocado.

Nutrition

Calories: 564kcal