High Protein Harvest Bowl
Fuel your day with the vibrant and wholesome High Protein Harvest Bowl—a nutrient-dense, plant-based powerhouse that's as satisfying as it is delicious. Packed with hearty quinoa, roasted sweet potatoes and broccoli, crispy tofu, and protein-rich chickpeas, this bowl delivers a perfect balance of textures and flavors. Fresh baby spinach adds a refreshing touch while creamy tahini dressing ties it all together with a zesty kick of lemon. Topped with sliced avocado and crunchy pumpkin seeds, this recipe is not only a feast for the eyes but also an excellent source of protein to keep you energized. Ready in under an hour and ideal for meal prep or a quick dinner, this nourishing harvest bowl is gluten-free, vegan, and bursting with health-forward ingredients. Perfect for anyone looking for a protein-packed plant-based meal that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 8 ounces extra-firm tofu, drained and cubed
- 2 cups baby spinach
- 1 large sweet potato, diced
- 1 cup broccoli florets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 avocado, sliced
- 2 tablespoons pumpkin seeds
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the diced sweet potato and broccoli florets with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Roast in the oven for about 20-25 minutes until fork-tender and slightly crispy, turning once halfway through.
Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the cubed tofu and chickpeas to the skillet. Sprinkle with garlic powder, stirring occasionally, cooking until golden brown and crispy, about 8-10 minutes.
In a small bowl, whisk together the lemon juice and tahini to create a smooth dressing. Adjust seasoning with salt and pepper if needed.
To assemble the harvest bowls, evenly divide the cooked quinoa among four bowls. Top each with an equal portion of sweet potato, broccoli, tofu, chickpeas, and spinach leaves.
Drizzle the tahini dressing over each bowl and garnish with sliced avocado and pumpkin seeds.
Serve immediately and enjoy your nutritious high-protein harvest bowl!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 30.0 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4317 mg | 332% | |
| Iron | 10745.4 mg | 59697% | |
| Potassium | 3450 mg | 73% | |
*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.
