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High-protein vegan bowl with colorful veggies and grains for a nutritious meal

High-Protein Vegan Bowl

A nourishing and satisfying bowl packed with protein from tofu and chickpeas, complemented by fresh vegetables and creamy avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Gluten-Free, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Tofu Firm or extra-firm tofu recommended
  • 1 can Chickpeas Rinsed and drained if using canned
  • 1 cup Quinoa Cook according to package instructions
  • 1 medium Avocado Diced
  • 2 cups Fresh vegetables (e.g., bell peppers, cucumbers, carrots) Chopped into bite-sized pieces
Seasoning
  • 2 tablespoons Olive oil For tossing and drizzling
  • to taste Salt
  • to taste Pepper
  • optional Spices (e.g., cumin, paprika) Use to taste for added flavor

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Press the tofu to remove excess moisture and cut it into cubes.
  3. In a bowl, toss the chickpeas and tofu with olive oil, salt, pepper, and any desired spices.
Cooking
  1. Spread the chickpeas and tofu on a baking sheet and roast for 25-30 minutes until crispy.
  2. Meanwhile, cook the quinoa according to package instructions.
Assembly
  1. Prepare the fresh vegetables by chopping them into bite-sized pieces.
  2. In a bowl, layer the quinoa, roasted chickpeas, crispy tofu, diced avocado, and fresh vegetables.
  3. Drizzle with additional olive oil and season to taste.
Serving
  1. Serve your High-Protein Vegan Bowl warm or at room temperature. Top with extra avocado or a squeeze of lemon juice if desired.

Notes

This dish can be served as a main course for lunch or dinner and is great for meal prep. Leftovers can be stored in the refrigerator for 3-4 days. To reheat, warm in the microwave or stove, or enjoy cold as a salad.