Vegetarian Healthy Protein Power Bowl
Elevate your mealtime with the Vegetarian Healthy Protein Power Bowl—a vibrant, nutrient-packed recipe designed to fuel your day with plant-based goodness. Perfect for health-conscious food lovers, this wholesome bowl features fluffy quinoa, roasted sweet potato seasoned with cumin, and protein-rich chickpeas, creating a hearty base. Fresh spinach, juicy cherry tomatoes, creamy avocado slices, and crunchy pumpkin seeds add color and texture, while a zesty olive oil and lemon dressing ties it all together. Ready in just 40 minutes, this dish is ideal for busy weeknight dinners or make-ahead meal-prep. Bursting with flavor, fiber, and healthy fats, this protein-packed power bowl is guaranteed to satisfy your taste buds while keeping you energized.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1 medium sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1 medium avocado, sliced
- 2 tablespoons pumpkin seeds
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon cumin powder
Instructions
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Preheat the oven to 400°F (200°C).
Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, cumin powder, salt, and black pepper. Toss well to coat evenly.
Roast the sweet potatoes in the preheated oven for about 20-25 minutes or until they are tender and slightly golden brown.
In a large bowl, combine cooked quinoa, chickpeas, roasted sweet potatoes, cherry tomatoes, and spinach.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.
Pour the dressing over the quinoa mixture and toss gently to combine.
Divide the quinoa mixture into individual bowls. Top with sliced avocado and sprinkle with pumpkin seeds.
Serve immediately or store in the refrigerator for up to 2 days for meal-prepped lunches.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 22.3 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2813 mg | 60% | |
*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.
