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Vegan Protein Bowl

Not only is this dish delicious, it will satisfy all your cravings!


You don't need dressings or sauces. Save the calories and savour the flavours and textures—crunch from carrots, sweetness from the sweet potatoes, tang from the hummus and much more.


INGREDIENTS

  • baked sweet potatoes

  • sliced avocados

  • hummus

  • red quinoa

  • carrots

  • red cabbage

  • chickpeas

  • based with fresh kale

  • topped with sesame seeds


The quantity of each ingredient are up to you... and how hungry you are. What's most important is the combination of health benefits in this protein bowl.


Sweet Potatoes—full of protein; vitamin A and C; iron, calcium; high in fiber.


Avocados—vitamins C, E, K and B-6; riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium; lutein, beta-carotene, and omega-3 fatty acids.


Red Quinoa—rich in fiber and protein; vitamins, minerals and antioxidants.


Carrots—loaded with vitamin A and beta-carotene; fiber.


Red Cabbage—vitamin K; high in fiber.


Chickpeas—fiber; B vitamins; potassium, iron, magnesium and selenium.


Kale—vitamin A, C, K, and B6; calcium, potassium, copper and manganese.


Sesame Seeds—protein, vitamins; minerals; and antioxidants;


TIP: Bulk cook your quinoa, let it cool and then freeze portions flat in zip-top bags.

For the baked sweet potatoes, preheat oven to 400ºF. Cut the sweet potato into 3/4 cubes and spread on a parchment-lined baking sheet. Roast in the oven for 30 minutes, flipping halfway through.


You can cook the chickpeas the same way. First drain and rinse the chickpeas and then place on a large tea towel and pat completely dry. Place them on a parchment-lined baking sheet and follow the sweet potatoes cooking instructions.


Try out this Vegan Protein Bowl today. You're going to love it!










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