Vegetarian Healthy Protein Power Bowl

Fuel your day with this vibrant and nourishing Vegetarian Healthy Protein Power Bowl, a balanced medley of flavors and textures designed to pack a protein punch! This wholesome recipe combines fluffy quinoa, protein-rich chickpeas, and perfectly roasted cumin-spiced sweet potatoes for a hearty base. Fresh spinach, juicy cherry tomatoes, creamy avocado slices, and crunchy pumpkin seeds add layers of nutrition and delightful crunch, all brought together with a zesty lemon-olive oil dressing. Quick to prepare in under 40 minutes and perfect for meal prepping, this power bowl is not only a nutrient-dense vegetarian meal option but also a feast for the eyes and taste buds. Ideal for a healthy lunch or dinner, it's a delicious way to enjoy a high-protein, plant-based lifestyle while keeping things simple and flavorful.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

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.

Step 4

Roast the sweet potatoes in the preheated oven for about 20-25 minutes or until they are tender and slightly golden brown.

Step 5

In a large bowl, combine cooked quinoa, chickpeas, roasted sweet potatoes, cherry tomatoes, and spinach.

Step 6

In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.

Step 7

Pour the dressing over the quinoa mixture and toss gently to combine.

Step 8

Divide the quinoa mixture into individual bowls. Top with sliced avocado and sprinkle with pumpkin seeds.

Step 9

Serve immediately or store in the refrigerator for up to 2 days for meal-prepped lunches.

Nutrition Facts

Serving size	(1462.5g)

Amount per serving	% Daily Value*
Calories	1699.1

Total Fat 76.8g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 2867.3mg	0%
Total Carbohydrate 205.6g	0%
Dietary Fiber 35.3g	0%
Total Sugars 22.3g
Protein 56.5g	0%

Vitamin D 0IU	0%
Calcium 289.1mg	0%
Iron 16.2mg	0%
Potassium 2812.9mg	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: 39.7%

Protein: 13.0%

Carbs: 47.3%