Vegan Healthy Protein Power Bowl
Fuel your day with the nutritious and satisfying Vegan Healthy Protein Power Bowl—a colorful, flavor-packed meal that's as wholesome as it is delicious. Featuring protein-rich quinoa as the base, it's layered with golden-browned tofu and chickpeas, fresh spinach, juicy cherry tomatoes, crisp cucumber, and creamy avocado for a delightful balance of textures. A zesty homemade tahini-lemon dressing ties everything together, offering bold, tangy flavors that perfectly complement the vibrant ingredients. Ready in just 40 minutes, this vegan power bowl is loaded with plant-based protein, fiber, and essential nutrients, making it an ideal choice for meal prep or a quick, health-conscious dinner. Perfect for those seeking a hearty, protein-packed vegan recipe that's as nourishing as it is easy to make!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 can chickpeas
- 2 cups spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 1 block extra firm tofu
- 2 tablespoons olive oil
- 1 large lemon
- 2 tablespoons tahini
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 2 cups water
Instructions
Rinse 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 saucepan. Cover, reduce the heat to low, and let simmer for 15 minutes or until all water is absorbed.
While the quinoa is cooking, drain and rinse 1 can of chickpeas. Pat dry with a paper towel.
Press 1 block of extra firm tofu to remove excess moisture, then cut into cubes.
In a large skillet over medium heat, add 1 tablespoon of olive oil.
Add drained chickpeas and tofu cubes to the skillet. Season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of paprika. Stir occasionally and cook until golden brown, about 10 minutes.
Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and cube 1 large avocado.
In a large mixing bowl, combine 2 cups of spinach, cherry tomatoes, cucumber, and avocado. Gently toss them together.
To prepare the dressing, combine juice from 1 large lemon, 2 tablespoons of tahini, 2 minced garlic cloves, and 1 tablespoon of olive oil in a small bowl. Whisk until smooth.
Once the quinoa is cooked, fluff with a fork and let it cool slightly.
To assemble the power bowls, distribute the cooked quinoa evenly among 4 bowls.
Top each bowl with an equal amount of the spinach mixture, cooked chickpeas, and tofu.
Drizzle the tahini dressing over the bowls.
Serve immediately and enjoy your protein-packed vegan meal.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 32.0 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5031 mg | 387% | |
| Iron | 10744.2 mg | 59690% | |
| Potassium | 4297 mg | 91% | |
*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.
