High Protein Harvest Bowl

Packed with plant-based protein and vibrant fall-inspired ingredients, the High Protein Harvest Bowl is a wholesome and flavorful meal perfect for busy weeknights or meal prepping. This recipe features fluffy quinoa, roasted sweet potatoes, and broccoli, paired with crispy tofu and chickpeas for a satisfying protein boost. Fresh baby spinach, creamy avocado slices, and crunchy pumpkin seeds add layered textures, while a zesty lemon-tahini dressing ties it all together with a savory flair. Seasoned with warm smoked paprika and ground cumin, every bite bursts with nutritious goodness and comforting flavors. Ready in under an hour and ideal for vegans, vegetarians, and healthy eaters, this hearty bowl delivers balanced nutrition and seasonal charm in every serving.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 8 ounces extra-firm tofu, drained and cubed
• 2 cups baby spinach
• 1 large sweet potato, diced
• 1 cup broccoli florets
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 avocado, sliced
• 2 tablespoons pumpkin seeds

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

On a baking sheet, toss the diced sweet potato and broccoli florets with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Roast in the oven for about 20-25 minutes until fork-tender and slightly crispy, turning once halfway through.

Step 4

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the cubed tofu and chickpeas to the skillet. Sprinkle with garlic powder, stirring occasionally, cooking until golden brown and crispy, about 8-10 minutes.

Step 5

In a small bowl, whisk together the lemon juice and tahini to create a smooth dressing. Adjust seasoning with salt and pepper if needed.

Step 6

To assemble the harvest bowls, evenly divide the cooked quinoa among four bowls. Top each with an equal portion of sweet potato, broccoli, tofu, chickpeas, and spinach leaves.

Step 7

Drizzle the tahini dressing over each bowl and garnish with sliced avocado and pumpkin seeds.

Step 8

Serve immediately and enjoy your nutritious high-protein harvest bowl!

Nutrition Facts

Serving size	1880.8 grams (1880.8g)

Amount per serving	% Daily Value*
Calories	2692

Total Fat 134.00g	172%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 5654mg	246%
Total Carbohydrate 274.40g	100%
Dietary Fiber 56.40g	201%
Total Sugars 30.00g
Protein 119.30g	239%

Vitamin D 0IU	0%
Calcium 4317mg	332%
Iron 10745mg	59697%
Potassium 3451mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 17.2%

Carbs: 39.5%