Protein Bowl

Name: Protein Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cups uncooked quinoa (washed); 2 1/2 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; 1/2 teaspoon onion powder; 1 1/2 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 1/2 cups frozen shelled edamame (thawed); 1/2 cup kimchi; 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)

👩🏼‍🌾 Ingredients

Quinoa, kimchi in a jar, red and green bell peppers, edamame, Lightlife tempeh, onion, cashew yogurt, chipotle peppers, one lime, oil, tamari, nutritional yeast, maple syrup, spices, vegetable bouillon cube, and one head garlic on a grey table.

Ingredients for Protein Bowl with gut-healthy tempeh and kimchi.

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.

Crumbled Lightlife tempeh in a glass bowl with one half block tempeh on the side.

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.

Orange-red baked tempeh crumbles in a white rimmed baking sheet with a grey metal spatula.

Step 2. Transfer the tempeh to a large rimmed nonstick baking sheet. Bake for about 20 minutes, or until golden brown.

Roasted chopped onion, and red and green bell peppers, tossed in olive oil on a white rimmed baking sheet.

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.

Red chipotle peppers, adobo sauce, one garlic clove, and white yogurt in the canister of a blender with the black lid on the side.

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

What plant-based foods are high in protein?

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.

Is plant protein good for gut health?

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.

How much protein is in a power bowl?

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!

📖 Recipe