This vegan Protein Bowl is packed with nutrients and has 36 grams of plant-based protein. Plus, it's easy to make, and loaded with gut-healthy fermented tempeh crumbles and kimchi. A smokey chipotle dressing packs in flavor and takes this power bowl to the next level.
This is one of my go-to meal prep recipes. My whole family loves this Protein Bowl. The tempeh crumbles are crispy, seasoned deliciously, and a great way to add protein to any plant-based meal.
This gut-healthy combination was inspired by Tempeh Quinoa Salad on this site, as well as this Korean Kimchi Fried Rice recipe.
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👩🏼🌾 Ingredients
- Tempeh is made with just three simple ingredients -organic soybeans, water, and organic brown rice. It is a super clean protein-packed ingredient, without fillers or processed ingredients.
- Kimchi is a traditional Korean dish made from fermented vegetables, usually Napa cabbage, mixed with a spicy and tangy seasoning blend. It is commonly served as a side dish or used as a condiment, and is known for its sour, spicy, and flavorful taste. Kimchi is high in fiber, vitamins, and minerals, and is considered to be a healthy food that can aid in digestion and boost the immune system.
- Nutritional yeast packs umami into the tempeh marinade, as well as vitamin B12, and additional protein.
- Quinoa is a protein-rich, high-fiber seed. It's naturally gluten-free and cooks in just 15 minutes. The fluffy texture complements the other Protein Bowl ingredients perfectly.
- Frozen shelled edamame are a quick way to add protein and heart healthy fats to a dish with minimal effort. Simply thaw them under running warm water before using.
See recipe card for quantities.
🍚 Substitutions
- Chipotle sauce - This Protein Bowl is versatile and pairs well with a variety of sauces. The chipotle sauce is a little spicy. For a non-spicy version, substitute with a different sauce.
- Quinoa - Use a different grain of your choice as desired. Brown rice, rice noodles, ramen, and farro are good substitutes.
- Kimchi - omit as desired
- Edamame - omit as desired
Try this Healthy Vegan Breakfast Bowl with Chipotle Sauce for another flavor-packed meal. For more protein-packed bowls, visit my Veggie Bowls recipes page.
📖 Instructions
Cook the quinoa in water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork.
Preheat the oven to 425ºF.
Step 1. Crumble the tempeh. Dissolve the vegetable bouillon cube in water and tamari in a bowl. Add the nutritional yeast, oil, garlic powder, smoked paprika, onion powder, and maple syrup. Mix to combine. Transfer the crumbled tempeh to the bowl and use your hands to massage the crumbles with the marinade.
Step 2. Transfer the tempeh to a large rimmed nonstick baking sheet. Bake for about 20 minutes, or until golden brown.
Step 3. Place the chopped bell pepper, and onion onto a large rimmed baking sheet. Drizzle with olive oil and add garlic powder, and salt to taste. Bake with the tempeh until golden brown.
Step 4. Make the chipotle dressing. Blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth. For serving: Combine the ingredients for the Protein Bowl and drizzle with the desired amount of sauce.
💡 Expert Tips
- Optional: Simmer the block of tempeh for 5 to 10 minutes before using. This opens the pores of the tempeh so it can readily absorb even more of the marinade.
- Bake the tempeh crumbles in a single layer so they get crispy. Use a large baking sheet and spread them out.
- Place the veggies in a single layer on one or two large baking sheets so that they brown. Do not overcrowd them or they will steam instead.
- To reduce the spice in the chipotle sauce, use one chipotle pepper instead of two, and add a dash of smoked paprika for flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Store the sauce separate from the Protein Bowl components.
🙋🏽♀️ Recipe FAQs
Tempeh, edamame, quinoa, and nutritional yeast add protein to this bowl. Other high-protein vegan foods include lentils, soy curls, TVP, seitan, tofu, beans, nuts, and seeds.
Plant-based protein sources are typically lower in saturated fat and cholesterol and higher in fiber and other nutrients that promote gut health. A recent evidence-based study found a direct correlation between plant-based meat offerings and changes in gut bacteria consistent with better gut health outcomes.
This plant-based Protein Bowl has 36 grams of protein, which is more protein than the Taco Bell Power Bowl (Cantina with Chicken) with 29 grams!
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📖 Recipe
Protein Bowl Recipe
Ingredients
- 1 ¼ cups uncooked quinoa washed
- 2 ½ cups vegetable broth or water
- 1 vegetable bouillon cube (preferably low sodium)
- 2 tablespoons tamari or soy sauce (preferably low sodium)
- 2 tablespoons nutritional yeast
- 1 tablespoon neutral cooking oil plus more as needed
- 1 teaspoon garlic powder plus more as needed
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 ½ teaspoons maple syrup
- 2 (8-ounce) packets tempeh crumbled
- 1 large red bell pepper large dice
- 1 large green bell pepper large dice
- 1 large yellow onion large dice
- Salt to taste
- 2 ½ cups frozen shelled edamame thawed
- ½ cup kimchi
For the chipotle sauce:
- 1 (5.3-ounce) carton plain cashew yogurt or any nondairy yogurt
- 2 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce
- 1 medium lime juice
- 1 clove garlic
- 1 teaspoon maple syrup (optional)
- Salt to taste
Instructions
- Cook the quinoa: Transfer the quinoa to a saucepan with 2 ½ cups water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork. (Alternatively, cook the quinoa in the oven in a 9 x 13-inch casserole dish. Microwave the broth for 2 minutes. Add the hot broth to the quinoa and stir. Cover tightly with foil and bake at 375ºF for 25 to 30 minutes, until the water is absorbed.)
- Preheat the oven to 425ºF.
- Marinate tempeh: Dissolve the vegetable bouillon cube in 2 tablespoons water, and tamari in a medium bowl. Add the nutritional yeast, oil, garlic powder, smoked paprika, onion powder, and maple syrup. Mix to combine. Transfer the crumbled tempeh to the bowl and use your hands to massage the crumbles with the marinade until the they are evenly coated. Transfer them to a large rimmed nonstick baking sheet. Set aside.
- Prepare veggies: Place the chopped bell pepper and onion onto a large rimmed baking sheet. Drizzle with olive oil and add a generous dash of garlic powder, and salt to taste.
- Bake the tempeh and veggies for about 20 minutes, or until golden brown.
- Blend sauce: Meanwhile, blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth.
- For serving: Transfer the quinoa, tempeh, edamame, kimchi, roasted veggies, and chipotle dressing to a large bowl and mix to combine. Or refrigerate the components separately and combine for serving.
Notes
- Optional: Simmer the block of tempeh for 5 to 10 minutes before using. This opens the pores of the tempeh so it can readily absorb even more of the marinade.
- To reduce the spice in the chipotle sauce, use one chipotle pepper instead of two, and add a dash of smoked paprika for flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Store the sauce separate from the Protein Bowl components.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Primla Goddard
This vegetable bowl was so amazing! Loved the tempeh and kimchi being smoothly coordinated with a lovely chipotle creamy sauce!
Nisha Melvani
I honestly love this recipe so much. I eat it often! Thank you.
Amina Sirry
I often make a lunch bowl with leftover tofu and veggies. But this bowl with tempeh, quinoa and edamame packs a protein punch! Delicious too.
Nisha Melvani
Yes! It's gut-healthy too! I eat this for days at a time!
Primla Goddard
Everyone needs a protein bowl ! The tempeh and kimchi really packs in the protein to these veggies! The chipotle creamy sauce finishes it nicely 👍🏿
Nisha Melvani
I really love this combo. Thank you.
Neena Chandiramani
Meaty vegan bowl with tempeh. 😋 Mmm
Nisha Melvani
Tempeh is an excellent source of protein. Enjoy!