Vegetarian Chipotle High Protein Bowl

Fuel your day with this vibrant and satisfying Vegetarian Chipotle High Protein Bowl, a nutrient-packed meal that’s as flavorful as it is wholesome. Crafted with protein-rich quinoa, crispy seasoned tofu, hearty black beans, and a rainbow of fresh veggies like bell peppers and cherry tomatoes, this recipe delivers a perfect balance of nutrition and bold flavors. The creamy chipotle yogurt dressing, infused with smoky adobo spice and a bright hint of lime, ties everything together for a zesty, satisfying bite in every forkful. Finished with fresh avocado slices and a sprinkle of cilantro, this high-protein vegetarian recipe is perfect for meal prep, quick weeknight dinners, or when you’re craving a deliciously healthy bowl that doesn’t skimp on taste. Ready in just 50 minutes and ideal for anyone seeking a nutritious plant-based meal, this satisfying bowl is a must-try!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the quinoa is cooking, drain and press 14 oz of firm tofu to remove excess moisture, then cut it into 1-inch cubes.

Step 3

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.

Step 4

In the same skillet, add the diced bell peppers and cook until softened, about 5-7 minutes.

Step 5

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.

Step 6

In a large bowl, combine the cooked quinoa, black beans, bell peppers, halved cherry tomatoes, and cooked tofu.

Step 7

Divide the mixture into 4 bowls. Top each bowl with sliced avocado and a generous amount of fresh chopped cilantro.

Step 8

Drizzle the chipotle yogurt dressing over each bowl and serve immediately.

Nutrition Facts

Serving size	(1787.4g)

Amount per serving	% Daily Value*
Calories	2240.7

Total Fat 99.3g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4mg	0%
Sodium 4619.2mg	0%
Total Carbohydrate 218.9g	0%
Dietary Fiber 53.5g	0%
Total Sugars 21.6g
Protein 128.0g	0%

Vitamin D 0IU	0%
Calcium 3086.5mg	0%
Iron 28.5mg	0%
Potassium 4002.7mg	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: 39.2%

Protein: 22.4%

Carbs: 38.4%