Vegan Healthy Protein Power Bowl

Fuel your day with this vibrant and nourishing Vegan Healthy Protein Power Bowl, a perfect blend of plant-based protein, fresh veggies, and bold flavors. This wholesome recipe features fluffy quinoa as a hearty base, topped with golden-browned chickpeas and tofu seasoned with cumin and paprika for a satisfying protein boost. A medley of spinach, cherry tomatoes, cucumber, and creamy avocado adds a crisp, refreshing crunch, while a tangy tahini-lemon dressing ties everything together with a velvety, zesty finish. Not only is this power bowl high in protein and fiber, but it also comes together in just 40 minutes, making it an ideal choice for busy weeknights, meal preps, or post-workout meals. Whether you’re vegan or simply craving a healthy, nutrient-packed dish, this protein bowl is guaranteed to keep you energized and satisfied.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse 1 cup of quinoa under cold water using a fine mesh strainer.

Step 2

In a medium saucepan, bring 2 cups of water to a boil.

Step 3

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.

Step 4

While the quinoa is cooking, drain and rinse 1 can of chickpeas. Pat dry with a paper towel.

Step 5

Press 1 block of extra firm tofu to remove excess moisture, then cut into cubes.

Step 6

In a large skillet over medium heat, add 1 tablespoon of olive oil.

Step 7

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.

Step 8

Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and cube 1 large avocado.

Step 9

In a large mixing bowl, combine 2 cups of spinach, cherry tomatoes, cucumber, and avocado. Gently toss them together.

Step 10

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.

Step 11

Once the quinoa is cooked, fluff with a fork and let it cool slightly.

Step 12

To assemble the power bowls, distribute the cooked quinoa evenly among 4 bowls.

Step 13

Top each bowl with an equal amount of the spinach mixture, cooked chickpeas, and tofu.

Step 14

Drizzle the tahini dressing over the bowls.

Step 15

Serve immediately and enjoy your protein-packed vegan meal.

Nutrition Facts

Serving size	(2143.8g)

Amount per serving	% Daily Value*
Calories	2598.5

Total Fat 128.8g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 2578.5mg	0%
Total Carbohydrate 253.0g	0%
Dietary Fiber 61.3g	0%
Total Sugars 32.0g
Protein 128.4g	0%

Vitamin D 0IU	0%
Calcium 5031.2mg	0%
Iron 10744.2mg	0%
Potassium 4296.9mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 19.1%

Carbs: 37.7%