Mediterranean Power Protein Bowl (vegan)

These savory Mediterranean Protein Bowls are packed with healthy carbohydrates, protein, fiber, and all the vitamins and minerals provided by the vegetables. The best part is the creamy, dreamy bell pepper sauce to top it all off. They are simple to make, customizable, and so darn delicious.

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch, Main Course

Cuisine: Mediterranean

Keyword: blender sauce, buddha bowl, chickpeas, easy vegan dinner ideas, healthy dinner, healthy dinner bowls, mediterranean, Mediterranean bowl, quinoa, vegan bowl, vegan bowl recipe, vegan dinner

Servings: servings

Calories: 357kcal

Author: Michelle Kadera @thehappyandwholesomemommy

Equipment

1 high speed blender

Ingredients

For the bowl

2 cups cooked quinoa
1 (15oz can) chickpeas, rinsed and drained
1 medium English cucumber, sliced into coins and then halved
1 large avocado, sliced
1 cup pickled red onion *See recipe below (raw or grilled onion can work, also)
Optional: micro greens, lemon wedges, fresh minced parsley for garnish

For the red pepper sauce

1 (12 oz) jar of roasted red bell peppers, drained
¼ cup extra virgin olive oil
2 garlic cloves, roughly chopped
juice from ½ a lemon
2 tablespoons nutritional yeast
2 tablespoons sun-dried tomatoes (not in oil)
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
Salt and pepper to taste

Instructions

*Make the pickled red onions the night before.

For the sauce

Place all of the ingredients into a high-speed blender and mix until the sauce is creamy and smooth. (About 1-2 minutes).

For the bowls

Cook the quinoa according to package instructions. Remove the pan from the heat and stir in the chickpeas and salt, place the lid on the pan, and set aside.
While the quinoa is cooking, prepare the cucumber, avocado, and pickled red onion.
Assemble the bowls by starting with quinoa/chickpeas as the base, then add the cucumbers, avocados, pickled red onion, and micro greens, and lastly drizzle the red pepper sauce on top. Garnish with a few lemon slices and fresh minced parsley. Enjoy!

Notes

Make these easy mason jar pickled red onions the night before.

This recipe makes enough for about 3-4 bowls.

You can remove the bell pepper flakes to remove the spice.

This recipe works perfectly for meal prepping. Store each item in separate air-tight containers in the fridge and assemble the bowls each day as desired. The leftovers will last up to three days in the fridge. *Avocado will brown after cut. I recommend keeping a few extra avocados on hand for meal prepping.

To reheat, simply add the quinoa and bean mixture to a microwavable bowl, place a napkin over the top, and heat for 30-40 seconds. Give it a stir, and heat another 30 seconds.

Nutrition