Looking for a high protein vegan meal that’s satisfying, flavorful, and perfect for meal prep? This chickpea tempeh bowl is packed with plant-based protein, whole grains, healthy fats, and vibrant veggies that deliver on taste and nutrition. Whether you're following a plant-based diet, are a vegan athlete, or just want a delicious way to get enough protein without animal products, this bowl is the perfect lunch or main course.
Why You’ll Love This High Protein Vegan Meal
This bowl is a great way to hit your protein intake goals while enjoying a mix of textures and fresh flavors. It includes roasted sweet potatoes and chickpeas, crispy air-fried tempeh, creamy avocado massaged kale, quinoa, and a tangy peanut sauce to bring it all together.
Topped with Brussels sprouts, cilantro, and broccoli sprouts, it’s not only a high protein recipe but also bursting with nutrients, fiber, and essential vitamins. The micronutrients and compounds in cruciferous vegetables—such as, kale, Brussels sprouts and broccoli sprouts have been well studied. Researchers found that eating 5 or more servings of cruciferous vegetables to be associated with lower rates of cancer.
Ingredients
🍠 Sweet Potatoes
A nutrient-dense carb that’s rich in fiber and beta-carotene, sweet potatoes add sweetness and support sustained energy—great for vegan athletes.
🟡 Chickpeas
One of the best vegan protein sources, chickpeas provide around 15 grams of plant-based protein per cup of cooked chickpeas. They roast beautifully for texture and crunch.
🌶️ Smoked Paprika
This bold, smoky spice adds depth and warmth to the roasted sweet potatoes and chickpeas. It brings rich flavor without the need for added salt or oil.
🧄 Garlic Powder
Garlic powder gives a savory boost and enhances the umami of the dish. It’s a quick way to add robust flavor and immune-boosting antioxidants.
🍽️ Air-Fried Tempeh
Tempeh is a fermented soy product and a powerhouse of complete protein, providing all nine essential amino acids. It’s an excellent meat alternative and has about 20g of protein per cup. Use this easy air fryer tempeh recipe to get it crispy and flavorful.
🥜 Peanut Sauce
This creamy, tangy peanut butter-based dressing adds richness and an extra boost of protein content. Try this tasty vegan peanut sauce or sunflower butter sauce to drizzle over the bowl.
🍚 Quinoa
This whole grain is a staple in high-protein plant foods. One cup of cooked quinoa provides about 8 grams of protein, along with iron and magnesium. Like tempeh, quinoa is also considered a complete protein with all nine essential amino acids.
🥬 Kale, Avocado & Lime
Kale is a low-calorie green that’s high in nutrients, and when massaged with avocado and lime juice, it becomes tender, flavorful, and loaded with healthy fats. Curly kale works best for this recipe.
🥦 Brussels Sprouts & Broccoli Sprouts
These cruciferous veggies add crunch, fiber, and antioxidants—enhancing the bowl’s freshness and nutrition.
🌿 Cilantro
Adds brightness and fresh flavor that complements the rich and savory components of the bowl.
Step-by-Step Instructions
This recipe makes 2 to 4 entrée-size servings. If you're an endurance athlete or a big eater, plan on 2 servings.
Prep Ahead
Cook the quinoa (how to cook quinoa) and a batch of air fryer tempeh ahead. Make the vegan peanut sauce in advance for easy assembly. If you have a peanut allergy, make the sunflower butter sauce instead.
Roast Chickpeas and Sweet Potatoes
Preheat oven to 400°F (205°C). Cube the large sweet potato and add to a baking sheet with one can of chickpeas that's been rinsed and drained. Sprinkle with smoked paprika and granulated garlic. Roast for 25–30 minutes until sweet potatoes are tender and chickpeas are golden and crisp.
Massage the Kale
Finely chop the kale and mash 1 avocado. With clean hands, massage the avocado into the kale until well coated. Add 1 Tbsp lime juice and toss well.
Prepare the Other Veggies
Shave or finely chop Brussels sprouts. Roughly chop fresh cilantro. Rinse and drain broccoli sprouts.
Assemble the Bowl
In each bowl, layer massaged kale, quinoa, tempeh, roasted sweet potatoes, chickpeas, Brussels sprouts, broccoli sprouts, and cilantro. Drizzle generously with peanut sauce.
Store Leftovers
Store leftovers in the fridge for up to 4 days. This high protein vegan recipe is great for meal prep!
Nutritional Highlights
This bowl contains:
- 35g of protein per serving
- Healthy carbs from sweet potatoes and quinoa
- Essential fats from avocado and peanut butter (or sunflower seed butter)
- Plenty of fiber (25 grams), vitamins, and minerals for a balanced meal
It's a smart choice for anyone following a high protein diet, looking for filling vegan dinners with enough calories and nutrients to fuel your day.
Frequently Asked Questions
The highest protein vegan foods include tempeh, lentils, tofu, beans, seitan (made with vital wheat gluten), and hemp seeds.
The best way to get 30 grams of protein in a vegan meal is to have it contain ample legumes, such as tempeh, tofu, lentils, beans, peas, and seitan. For example, this tofu scramble with veggies is 30 grams of protein per serving.
Absolutely. Swap with brown rice, cauliflower rice, or even farro or barley if you're not gluten-free.
Final Thoughts
This High Protein Chickpea Tempeh Bowl is more than just a delicious vegan dish—it's an easy meal that fuels your body with quality plant protein. Whether you're new to a vegan diet or searching for the best vegan high-protein meals, this one’s a keeper.
If you try this recipe, be sure to rate and leave a comment below. We would love to get your feedback, and it will help us improve.
Other High Protein Vegan Meals
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High Protein Chickpea Tempeh Bowl Recipe
- Total Time: 50 minutes
- Yield: 3 1x
- Diet: Vegan
Description
Try this high-protein chickpea tempeh bowl for a satisfying vegan meal packed with protein, grains, and vibrant veggies.
Ingredients
- 1 large sweet potato, cubed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- ½ teaspoon granulated garlic (or garlic powder)
- 1 batch of easy air fryer tempeh
- 1 batch of vegan peanut sauce or sunflower butter sauce
- 1 ½ cups cooked quinoa (instructions on how to make quinoa)
- 8 cups chopped kale (I like curly kale for this one)
- 1 avocado, peeled and pitted
- 1 Tablespoon fresh lime juice (or lemon juice)
- 1 ½ cups Brussels sprouts, shaved or finely chopped
- ½ cup cilantro, roughly chopped
- 1 cup broccoli sprouts, rinsed and drained
- salt and pepper to taste
Instructions
Prep Ahead
Cook quinoa (how to cook quinoa), a batch of air fryer tempeh, and make the vegan peanut sauce (or sunflower butter sauce) in advance for easy assembly.
Roast Chickpeas and Sweet Potatoes
Preheat the oven to 400°F (205°C). Cube the large sweet potato and add it to a parchment-lined baking sheet with the rinsed and drained chickpeas. Sprinkle with smoked paprika and granulated garlic. Roast for 25–30 minutes until the sweet potatoes are tender and the chickpeas are golden and crisp.
Massage the Kale
Finely chop kale and mash the avocado. Massage the avocado into the kale until well coated. Add the lime juice and toss well.
Prepare the Other Veggies
Shave or finely chop Brussels sprouts. Roughly chop the fresh cilantro. Rinse and drain broccoli sprouts.
Assemble the Bowl
In each bowl, layer massaged kale, quinoa, tempeh, roasted sweet potatoes, chickpeas, Brussels sprouts, broccoli sprouts, and cilantro. Drizzle generously with peanut sauce.
Notes
- Cube sweet potato into ½ to 1-inch pieces.
- If you're meal-prepping this, you can combine everything and portion it out into airtight containers in the fridge. The chickpeas will lose their crispy texture, but will still be hearty and meaty.
- To reduce the calorie density, you can reduce the amount of peanut sauce you're using or replace it with fresh lime or lemon juice.
- Serve this salad warm, room temperature, or chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop Air Fryer Oven
- Cuisine: American
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