High Protein Chickpea Tempeh Bowl Recipe
Try this high-protein chickpea tempeh bowl for a satisfying vegan meal packed with protein, grains, and vibrant veggies.
Servings: 3
Calories: 702kcal
Ingredients
- 1 ½ cups cooked quinoa instructions on how to make quinoa
- 1 batch of easy air fryer tempeh
- 1 batch of vegan peanut sauce or sunflower butter sauce
- 1 large sweet potato cubed
- 1 15-ounce can chickpeas drained and rinsed
- 1 teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- 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 the quinoa (how to cook quinoa), air fryer tempeh, and make the vegan peanut sauce (or sunflower butter sauce). Set aside.
- 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.
- Finely chop kale and mash the avocado.
- Massage the avocado into the kale until well coated. Add the lime juice and toss well.
- Shave or finely chop Brussels sprouts.
- Roughly chop the fresh cilantro.
- Rinse and drain broccoli sprouts.
- In each bowl, layer massaged kale, quinoa, tempeh, roasted sweet potatoes, chickpeas, Brussels sprouts, broccoli sprouts, and cilantro.
- Drizzle generously with vegan peanut sauce (or sunflower butter 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.
Nutrition
Calories: 702kcal | Carbohydrates: 89g | Protein: 36g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 357mg | Potassium: 1789mg | Fiber: 27g | Sugar: 10g | Vitamin A: 17267IU | Vitamin C: 103mg | Calcium: 280mg | Iron: 8mg
