Ultimate Protein Bowl!
(Serves 8-10) ~ Vegan, Gluten-Free, Dairy-Free ~ This recipe serves 8 but can be adjusted accordingly +/- your favorite veggies.
This recipe is packed with protein and an innumerable amount of other nutrients, vitamins and macro minerals. This nourishing bowl was great warm the first day but also amazing the next day cold, like a salad. If you need a boost or are simply in the mood for something fresh, this bowl has it! I served this family style and we enjoyed this delicious meal two days in a row for dinner (I snuck a small bowl in for lunch too). Enjoy! 🙂
Etc. Etc. So many countless essential vitamins and minerals
My Plate 🙂
Ultimate Protein Bowl
3 Roasted Beets, roasted (Check out how I roast my beets here)
2 Sweet Potatoes (or 1lb), roasted
8oz Mushrooms, roasted
16oz Broccoli, steamed
16oz Shelled Edamame, steamed
8oz Pkg Tempeh
2 Cups dry Quinoa, prepared according to package (yields 8 servings)
1 (15.5oz can) Chickpeas, pan roasted
1 Cup Sliced Almonds, lightly toasted
Sriracha Peanut Sauce Ingredients:
1/3 Cup Peanut Butter
½ Cup Hot Water
½ Tbsp Sesame Oil
½ Tbsp Tamari/Soy Sauce
¼ Tsp Course Black Pepper
½ Tbsp Sriracha
-Steam Broccoli and Edamame.
-Follow directions for Roasting Beets here.
-Toss Sweet Potatoes (cut into 1 ½ inch cubes) with 2 Tbsp Oil of choice + ½ Tbsp Agave Nectar + ½ Tsp Salt and ¼ Tsp Course Black Pepper. Mushrooms – cleaned and stems trimmed, toss with 1 Tbsp Oil of choice. Roast for 30-40 minutes – I tossed these into the oven during the last 40 minutes of my beets roasting.
-Prepare Quinoa according to package. (2 to 4 ratio) combine quinoa and water – bring to boil, lower heat, cover and allow quinoa to cook for about 20 minutes until quinoa spirals out.
-Tempeh: Heat about 2-3 Tbsp Oil in pan over medium heat. Cook tempeh for about 5-7 minutes until golden – add ¼ Tsp Salt & Pepper or to taste during cooking. During the last minute of sautéing I add 1 Tbsp Tamari/Soy Sauce + ½ Tbsp Agave Nectar – toss to combine.
-Remove tempeh from pan – to the same pan I add the chickpeas (I did not add any additional oil). Add ¾ Tsp Curry Powder + ¼ Cup Water – toss to combine for about 5 minutes to toast up chickpeas.
To a dry pan toast up Almonds lightly.
Directions for Sauce:
Blend ingredients together – I used my nutribullet or you can whisk ingredients together to combine.
Day 2 – Leftovers!
4 thoughts on “Ultimate Protein Bowl!”
That is one loaded salad! Love the sauce. I suppose the sauce could be made in a big batch and stored in the fridge?
Dang, with all those ingredients, how can you go wrong? I think even meat eater would love this – Kat
So good! 🙂
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I LOVE the colors in this bowl. What a power packed punch of goodness. If I had someone to make this for me, I would eat this every day! Thank you for this beautiful presentation. It inspires me to spruce up my hum drum salads. Thanks for stopping by and visiting me. Blessings.
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