Vegetarian Chipotle High Protein Bowl
Fuel your day with vibrant flavors and plant-based power in this Vegetarian Chipotle High Protein Bowl! Packed with protein-rich quinoa, black beans, and crispy golden tofu, this hearty yet healthy dish is balanced with colorful diced bell peppers, juicy cherry tomatoes, and creamy avocado slices. A zesty chipotle yogurt dressing brings smoky heat and tang, perfectly complementing the fresh cilantro garnish. Ideal for meal prep or quick dinners, this recipe comes together in under an hour and is brimming with bold Southwest-inspired flavors. Whether you're searching for vegetarian high-protein recipes, tasty quinoa bowls, or smoky chipotle creations, this dish checks all the boxes for flavor, nutrition, and satisfaction!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 can (15 oz) Canned black beans, drained and rinsed
- 14 oz Firm tofu, cubed
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 Bell peppers, diced (any color)
- 1 cup Cherry tomatoes, halved
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, juiced
- 1 tablespoon Chipotle pepper in adobo sauce, minced
- 0.5 cup Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and water has been absorbed, about 15 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, drain and press 14 oz of firm tofu to remove excess moisture, then cut it into 1-inch cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu cubes, smoked paprika, ground cumin, and a pinch of salt. Cook the tofu until all sides are golden brown and slightly crispy, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced bell peppers and cook until softened, about 5-7 minutes.
To make the dressing, combine 1 minced chipotle pepper in adobo sauce, 0.5 cup Greek yogurt, juice of 1 lime, 1 teaspoon salt, and 0.5 teaspoon black pepper in a small bowl.
In a large bowl, combine the cooked quinoa, black beans, bell peppers, halved cherry tomatoes, and cooked tofu.
Divide the mixture into 4 bowls. Top each bowl with sliced avocado and a generous amount of fresh chopped cilantro.
Drizzle the chipotle yogurt dressing over each bowl and serve immediately.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 21.6 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3086 mg | 237% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4003 mg | 85% | |
*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.
