Vegetarian Protein Power Bowl (P Bowl)
Prep
15 mins
Cook Time
20 mins
Servings
2-3
This High-Protein Vegetarian Power Bowl is a nourishing, energy-boosting meal designed for anyone looking to eat clean, feel full longer, and support an active lifestyle. Made with a customizable base of quinoa, farro, or high-protein pasta, it’s topped with roasted chickpeas, lentils, or tofu for a satisfying protein boost. Fresh greens, roasted veggies, and a creamy tahini-yogurt dressing bring delicious texture and flavor while delivering fiber, antioxidants, and healthy fats. It's vegetarian-friendly, meal-prep ready, and perfect for anyone focusing on wellness goals!
Protein amounts listed in the recipe are approximate estimates and will vary depending on the brands, preparation methods, and portion sizes you use.
Why This Bowl Is Good for You
High in plant-based protein to support muscle recovery, satiety, and steady energy
Packed with antioxidants and fiber from fresh and roasted vegetables
Customizable for any diet — gluten-free, Mediterranean-style, or high-protein
Balanced macros: complex carbs + lean plant protein + healthy fats
Meal-prep friendly - keeps well in the fridge for 2–3 days
Blood sugar friendly thanks to high fiber and slow-digesting whole grains
Vegetarian and nutrient-dense, supporting heart and metabolic health
Go ahead a bookmark this one, I just KNOW you are going to love it!
XO,
Bobbielee
Ingredients
- 1 cup cooked quinoa (8g protein) OR 1 cup farro (10g protein) OR 1 cup high-protein pasta (like Banza) (19g protein)
- 1 cup cooked chickpeas, roasted (15g protein)
- 1 cup cooked lentils (18g protein)
- 6 oz extra-firm tofu, baked or sautéed (18g protein)
- 2 scrambled eggs + ¼ cup egg whites (~20g protein)
- 1 cup chopped kale or spinach
- 1 cup roasted sweet potatoes
- 1 cup roasted broccoli
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- 1 small Persian cucumber, chopped
- 2 tbsp pumpkin seeds (5g protein)
- 2 tbsp hemp seeds (6g protein)
- ¼ avocado, sliced (optional)
- Fresh cilantro or parsley
- Lemon wedge
- ¼ cup Greek yogurt (5–6g protein)
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp cumin
- Salt + pepper to taste
- 1–2 tbsp water to thin if needed
Base (Choose 1):
*Protein Options (Choose 1–2)
*Vegetable Options (pick as many as you like):
*Healthy Fats & Toppings:__
*Creamy High-Protein Tahini Yogurt Dressing
Directions
Prepare the base: Cook quinoa/farro/pasta according to package instructions. Fluff and set aside.
Cook the protein
Chickpeas: Toss with olive oil, paprika, garlic powder, salt, and roast at 425°F for 20–25 min.
Tofu: Press, cube, toss with tamari + cornstarch + garlic powder, bake at 400°F for 20–25 min.
Lentils: Simmer in broth with a bay leaf until tender (~20 min).
Roast the veggies : Toss broccoli, sweet potatoes, and onions in olive oil, salt, and pepper. Roast at 425°F for 20 minutes.
Assemble the bowl: Divide the base into bowls. Add greens, roasted veggies, your protein choice, and fresh veggies.
Top it off: Drizzle generously with the tahini yogurt dressing. Add pumpkin seeds, hemp seeds, herbs, and a squeeze of lemon.
Optional Add-Ons for Even More Protein: ½ cup edamame (+9g protein), ⅓ cup cottage cheese (+10g protein), 2 tbsp nutritional yeast (+5g protein), Swap Greek yogurt for skyr (+9–11g per ½ cup)
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