Dairy-Free Healthy Protein Power Bowl
Fuel your body and delight your taste buds with this Dairy-Free Healthy Protein Power Bowl—a vibrant, nutrient-packed meal that’s perfect for lunch or dinner. Featuring fluffy quinoa, protein-rich chickpeas, and edamame, this wholesome bowl is loaded with fresh vegetables like crunchy carrots, crisp red bell peppers, and baby spinach. Creamy avocado slices and a drizzle of zesty tahini-lemon dressing tie everything together, while a sprinkle of hemp seeds adds a nutty crunch and a boost of omega-3s. This recipe is not only dairy-free but also effortlessly customizable, making it an ideal choice for meal prep, vegan diets, and health-conscious eaters. Ready in just 35 minutes, this vibrant protein bowl offers a delicious, satisfying way to stay energized throughout the day!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas, cooked and drained
- 1 cup edamame, shelled
- 2 cups spinach, fresh
- 1 cup carrot, shredded
- 1 cup red bell pepper, diced
- 1 medium avocado, sliced
- 2 tablespoons hemp seeds
- 2 tablespoons tahini
- 2 tablespoons lemon juice, fresh
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by rinsing 1 cup of quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil.
Add the rinsed quinoa to the boiling water, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the vegetables: wash and shred 1 cup of carrot, dice 1 cup of red bell pepper, and slice 1 medium avocado.
In a large bowl, combine the cooked chickpeas and shelled edamame.
Add the cooked quinoa to the bowl along with the fresh spinach, shredded carrot, and diced red bell pepper.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, and 1 minced garlic clove. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Pour the dressing over the quinoa and vegetable mixture, and gently toss to combine everything evenly coated.
Divide the mixture into four serving bowls.
Finish each bowl by topping with slices of avocado and a sprinkle of 2 tablespoons of hemp seeds overall.
Serve immediately or store in the refrigerator for up to 2 days for a quick and nourishing meal.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 33.5 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3001 mg | 231% | |
| Iron | 10738.1 mg | 59656% | |
| Potassium | 5651 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
