Vegan Protein Bowl: A Plant-Powered Nutrient Boost


Energize your day with this Vegan Protein Bowl, a perfect amalgamation of plant-based proteins, whole grains, and a variety of colorful vegetables. It's not just a meal; it's a nutrient-packed powerhouse that's both satisfying and incredibly healthy. Ideal for anyone looking to fuel their body with natural, vegan ingredients.

Vegan Protein Bowl: A Plant-Powered Nutrient Boost

Preparation and Cooking Times

  • Preparation Time: 20 minutes (varies if grains need cooking)
  • Cooking Time: 10 minutes
  • Total Time: 30 minutes

Number of Servings and Serving Size

  • Servings: 2
  • Serving Size: 1 bowl


  • 100 grams (3.5 ounces) cooked quinoa or brown rice
  • 100 grams (3.5 ounces) chickpeas, drained and rinsed
  • 1 medium sweet potato, diced and roasted
  • 1 avocado, sliced
  • 1 small cucumber, sliced
  • 50 grams (1.8 ounces) baby spinach or kale
  • 1 small red bell pepper, sliced
  • 30 ml (2 tablespoons) olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Optional: nuts, seeds, or tofu for added protein
  • Optional: tahini or hummus for dressing

Method of Preparation

  • If not pre-cooked, prepare the quinoa or brown rice according to package instructions.
  • In a skillet, heat a little olive oil and lightly sauté the chickpeas until golden.
  • Arrange the cooked grains, sautéed chickpeas, roasted sweet potato, avocado, cucumber, spinach or kale, and red bell pepper in two bowls.
  • Drizzle with olive oil and lemon juice. Season with salt and pepper.
  • Optionally, add nuts, seeds, or tofu for extra protein, and tahini or hummus for additional flavor.
  • Serve the bowls immediately, packed with flavor and nutrition.

Tips for Culinary Success

  • Experiment with different vegetables and protein sources to vary the flavors.
  • Roast the sweet potato with herbs or spices for extra taste.
  • Prepare the grains and roast the vegetables in advance for quick assembly.


  • Can I use any other grains instead of quinoa or rice? Absolutely, try farro, barley, or couscous for variety.
  • How can I store leftovers? Store in an airtight container in the fridge for up to 2 days, without dressing.
  • What other dressings can I use? Experiment with vinaigrettes, vegan pesto, or a creamy avocado dressing.