Evergreen High Protein Bowl (Printable)
A vibrant grain bowl featuring hearty grains, fresh greens, roasted vegetables, and protein-rich toppings.
# List of ingredients:
→ Grains
01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
→ Roasted Vegetables
03 - 1 cup broccoli florets
04 - 1 cup sweet potato, peeled and diced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Fresh Greens & Toppings
08 - 2 cups baby spinach or mixed greens
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cup cucumber, diced
11 - 1 avocado, sliced
→ Protein
12 - 1 cup cooked chickpeas, drained and rinsed
13 - 1/2 cup feta cheese, crumbled
→ Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 1 clove garlic, minced
18 - 2-3 tablespoons water
19 - Salt and pepper to taste
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli and sweet potato with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes, stirring halfway, until tender and golden.
03 - Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, water, salt, and pepper until smooth. Adjust consistency with more water if needed.
05 - Divide quinoa among four bowls. Top each with roasted vegetables, fresh greens, cherry tomatoes, cucumber, chickpeas, sliced avocado, and feta cheese.
06 - Drizzle with tahini dressing just before serving.
# Expert Advice:
01 -
- The tahini dressing doubles as a dip for raw veggies, so make extra and keep it in your fridge for the week
- You can roast a big batch of vegetables on Sunday and assemble these bowls in under five minutes on busy mornings
02 -
- Tahini dressing can seize up and turn thick and grainy if you add lemon juice too quickly—add water first, whisk, then add the lemon gradually while whisking constantly
- Let the roasted vegetables cool for just 5 minutes before assembling so the spinach stays bright instead of wilting completely
03 -
- Toasting your quinoa in a dry pan for 2 minutes before adding water gives it a nutty depth that makes the whole bowl feel more special
- Add a pinch of cumin or smoked paprika to the roasted vegetables for a subtle smoky undertone that plays beautifully with tahini