Vegan Protein Power Bowl

Why This Bowl Actually Satisfies You

Most vegan bowls leave you hungry an hour later. Not this one.

Here's why: 32 grams of protein from whole food sources—quinoa, chickpeas, tahini, and seeds. No fake meat, no chalky protein powder. Just real ingredients that taste good and keep you full for hours.

Quinoa is one of the few plant foods that's a complete protein (contains all 9 essential amino acids). Pair it with chickpeas and you've got a protein powerhouse that rivals any meat-based meal.

Plus, those crispy roasted chickpeas? They're addictive. You might find yourself making double batches just to snack on.

Ingredients (Makes 2 Bowls)

Bowl Base:

• 1 cup uncooked quinoa (yields about 3 cups cooked)
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 cups mixed greens (spinach, arugula, or kale)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced (soak in cold water for 10 min to mellow the bite)
• 1/2 cup shredded carrots
• 1 ripe avocado, sliced (adds creaminess and healthy fats)

Creamy Tahini Dressing:

• 1/4 cup tahini (make sure it's well-stirred—oil separates)
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 garlic cloves, minced or grated
• 3-4 tbsp cold water
• 1/4 tsp salt
• Pinch of black pepper

Toppings (Don't skip these—they add texture):

• 4 tbsp hemp hearts
• 2 tbsp pumpkin seeds
• Fresh parsley or cilantro, chopped
• Optional: pinch of red pepper flakes for heat

Instructions

Step 1: Cook the Quinoa

Rinse 1 cup quinoa under cold water (this removes the bitter coating). Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Turn off heat and let it sit covered for 5 more minutes. Fluff with a fork.

Pro tip: Cook a big batch on Sunday. Quinoa keeps in the fridge for 5 days and makes ... [truncated]