High-Protein Vegan Recipes
This high-protein vegan recipe features a nutritious blend of chickpeas and quinoa, complemented by fresh vegetables and a zesty lemon-tahini dressing. Perfect for a filling lunch or dinner, this power bowl is packed with protein and flavor.
Equipment
- 1 large pot
- 1 strainer
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 baking sheet optional
- 1 measuring cups and spoons
Ingredients
- 1 cup quinoa, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 piece red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1 piece avocado, sliced
- 2 cups spinach or mixed greens
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- to taste salt
- to taste pepper
- for garnish fresh parsley or cilantro optional
Instructions
- Rinse the quinoa under cold water and then combine it with 2 cups of water in a large pot. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork.
- While the quinoa is cooking, prepare the dressing. In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
- In a large bowl, combine the cooked quinoa, chickpeas, chopped bell pepper, halved cherry tomatoes, diced cucumber, and spinach. Toss gently to mix.
- Drizzle the dressing over the quinoa mixture and toss to combine evenly.
- Serve the power bowl topped with sliced avocado and garnish with fresh parsley or cilantro if desired.
Notes
Feel free to add or substitute any of your favorite vegetables to this bowl. You can also roast the chickpeas for added crunch; just toss them with olive oil, salt, and spices and bake at 400°F (200°C) for 20-25 minutes before adding to the bowl. This dish stores well in the refrigerator for up to 3 days, making it perfect for meal prep.