Description

This Vegan Quinoa Protein Bowl combines fluffy quinoa, roasted chickpeas, and a zesty tahini dressing for a burst of flavor in every bite. It is customizable and perfect for meal prep, providing a nutritious and filling dish for any occasion.

Ingredients

Scale

1 cup Quinoa (uncooked)
1.5 cups Cooked Chickpeas (or one 15oz can)
2 cups Fresh Kale or Baby Spinach, chopped
1 cup Purple Cabbage, shredded
2 medium Carrots, shredded
1 large Ripe Avocado
1/4 cup Tahini (sesame paste)
2 tablespoons Fresh Lemon Juice
1 tablespoon Maple Syrup
1 tablespoon Extra Virgin Olive Oil
Garlic Powder, to taste
Cumin, to taste
Sea Salt, to taste

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Instructions

Rinse one cup of quinoa under cold water using a fine-mesh strainer, then cook it in a pot with two cups of water and a pinch of sea salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit off the heat for 5 minutes before fluffing with a fork
Prepare canned chickpeas by draining and rinsing them thoroughly. Optionally, sear them in a pan with a teaspoon of Extra Virgin Olive Oil, cumin, and garlic powder for 5-7 minutes until slightly golde
Place chopped kale in a large bowl with a drizzle of Extra Virgin Olive Oil and a pinch of salt. Massage the leaves for about 2 minutes to make them tender
In a small jar, combine tahini, lemon juice, Maple Syrup, and warm water. Whisk until smooth and creamy
Assemble bowls starting with quinoa, then add massaged kale, purple cabbage, shredded carrots, and chickpeas. Top with sliced avocado
Drizzle tahini dressing over the bowls and sprinkle with hemp or sesame seeds if desired

Notes

Store components in separate airtight containers for up to 5 days. Avocado should be added just before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 425 kcal
Sugar: 4 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg