High Protein Vibrant Power Bowl
Fuel your day with the High Protein Vibrant Power Bowl — a colorful, nutrient-packed meal that's both delicious and satisfying. This recipe features a base of fluffy quinoa, topped with protein-rich tofu, crispy chickpeas, and steamed edamame, creating the ultimate plant-based powerhouse. Fresh veggies like baby spinach, shredded carrot, and red cabbage add crunch and vibrant hues, while creamy avocado ensures every bite is delightfully indulgent. A drizzle of homemade tahini dressing, seasoned with lemon juice and garlic, ties it all together, delivering tangy, nutty flavors that elevate the dish. Ready in just 35 minutes, this easy recipe is perfect for meal preps, energizing lunches, or a wholesome dinner. Packed with protein, fiber, and essential nutrients, it's a satisfying vegan bowl that you'll crave again and again!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas (canned, drained, and rinsed)
- 1 cup firm tofu (cubed)
- 2 cups baby spinach
- 1 medium carrot (shredded)
- 1 cup red cabbage (shredded)
- 1 medium avocado (sliced)
- 1 cup shelled edamame (steamed)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons tahini
- 2 tablespoons warm water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cool running water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, prepare the tofu. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cubed tofu and cook until golden on all sides, about 8 minutes. Sprinkle with smoked paprika, garlic powder, and a pinch of salt. Stir to coat evenly, then transfer to a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chickpeas. Cook for 4–5 minutes, stirring occasionally, until slightly crispy. Season with soy sauce (or tamari if gluten-free) and a touch of black pepper. Remove from heat.
Prepare the tahini dressing by whisking together tahini, lemon juice, warm water, and a pinch of salt in a small bowl. Adjust consistency with additional water if needed.
To assemble the power bowls, divide the cooked quinoa between two large bowls. Arrange the baby spinach, shredded carrot, red cabbage, avocado slices, edamame, sautéed tofu, and crispy chickpeas on top of the quinoa in sections for a vibrant presentation.
Drizzle the tahini dressing over the top, or serve it on the side. Garnish with extra lemon juice if desired.
Serve immediately and enjoy your High Protein Vibrant Power Bowl.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4980 mg | 216% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 24.9 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4387 mg | 337% | |
| Iron | 10741.4 mg | 59674% | |
| Potassium | 3863 mg | 82% | |
*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.
