33 High Protein Power Bowl Recipes For Lunch

Written by Rahi in High Protein

High Protein Power Bowl recipes make an excellent choice for lunch, offering a balanced and nutrient-dense meal that fuels your body and keeps you full longer moreover Packed with lean proteins, whole grains, healthy fats, and a variety of colorful vegetables, these bowls support muscle repair, sustained energy, and better focus throughout the afternoon. 

They’re also highly customizable, allowing you to tailor ingredients to your dietary needs or taste preferences and moreover Whether you’re working out regularly or just looking to maintain steady energy levels at work, a protein-rich power bowl is a convenient, delicious way to nourish your body and avoid the midday slump.

1. Lemon Herb Chicken Couscous Bowl

Ingredients (Serves 2):

  • 1 cup cooked couscous
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1 garlic clove (minced)
  • 1 tsp dried oregano
  • ½ tsp thyme
  • Salt & pepper to taste
  • 1 cup cherry tomatoes (halved)
  • 1 cup baby spinach
  • ¼ cup crumbled feta cheese
  • Fresh parsley (for garnish)

Instructions:

Marinate chicken in olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper for 20 minutes and moreover Cook couscous and set aside. After this grill or sear chicken until cooked through, then slice and then assemble bowls with couscous, spinach, tomatoes, chicken, feta, and parsley.

2. Greek Chicken Power Bowl with Tzatziki

Ingredients:

For the chicken:

  • 2 chicken breasts, sliced
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked quinoa or brown rice
  • 1/2 cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup kalamata olives
  • 1/4 cup crumbled feta
  • Handful of mixed greens or baby spinach

Tzatziki Sauce:

  • 1/2 cup Greek yogurt
  • 1/4 cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill
  • Salt to taste

Instructions:

Combine chicken with olive oil, lemon juice, garlic, oregano, salt & pepper and moreover marinate 15–30 mins, then grill or pan-fry until golden and cooked through. In the next step mix all tzatziki ingredients in a bowl and after that chill until ready to use. Layer quinoa, greens, cucumber, tomatoes, onion, olives, and feta in a bowl and then add sliced chicken on top and Drizzle with tzatziki and a squeeze of lemon.

3. Chipotle Chicken Black Bean Bowl

Ingredients:

For the chicken:

  • 2 chicken breasts, sliced
  • 2 tbsp chipotle in adobo sauce (minced)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked brown rice or cilantro-lime rice
  • 1/2 cup black beans (rinsed & drained)
  • 1/2 cup corn (grilled or canned)
  • 1/2 avocado, sliced
  • 1/4 cup cherry tomatoes, halved
  • Lime wedges & chopped cilantro for garnish

Optional toppings:

  • Sour cream or Greek yogurt
  • Shredded cheese
  • Salsa or hot sauce

Instructions:

Mix chicken with chipotle, olive oil, cumin, paprika, salt & pepper. Let sit 15–30 mins, then grill or pan-fry until cooked through and slightly charred. Layer rice, black beans, corn, tomatoes, and avocado. Top with chipotle chicken. Add a dollop of sour cream, sprinkle cilantro, and squeeze fresh lime juice on top.

4. Korean Beef Bulgogi Rice Bowl

Ingredients:

For the bulgogi:

  • 1 lb (450g) thinly sliced beef (ribeye or sirloin)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar or mirin
  • 1/2 tsp black pepper
  • 1/2 onion, thinly sliced
  • 1 green onion, chopped
  • 1 tsp sesame seeds (optional)

For the bowl:

  • 1 cup cooked white rice (or jasmine rice)
  • 1/2 cup shredded carrots
  • 1/2 cup sautéed spinach or bok choy
  • 1/4 cup kimchi (optional)
  • Fried egg (optional)

Instructions:

Mix all bulgogi marinade ingredients in a bowl and then add sliced beef and onions. Let marinate for at least 30 minutes (or overnight) and moreover cook the beef: In a hot pan, cook marinated beef and onions over medium-high heat until browned and cooked through (about 5–7 minutes). Assemble the bowl: Layer rice, carrots, greens, kimchi, and bulgogi beef. Top with green onions, sesame seeds, and a fried egg if desired.

5. Balsamic Chicken Veggie Bowl

Ingredients:

For the chicken:

  • 2 chicken breasts, sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1 garlic clove, minced
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked quinoa or brown rice
  • 1/2 cup roasted or sautéed zucchini
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup roasted bell peppers
  • 1/4 cup red onion, thinly sliced
  • Fresh basil or parsley for garnish

Instructions:

Combine balsamic, olive oil, honey, garlic, salt & pepper. Marinate chicken for 15–30 mins. Sear or grill until golden and cooked through. Prep the veggies: Roast or sauté zucchini, bell peppers, and red onion until tender. Assemble the bowl: Add quinoa, veggies, and sliced chicken to a bowl. Top with cherry tomatoes and fresh herbs.

6. Thai Peanut Chicken Protein Bowl

Ingredients:

For the chicken:

  • 2 chicken breasts, sliced
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • Salt & pepper to taste

For the peanut sauce:

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp honey or maple syrup
  • 1 garlic clove, minced
  • Warm water to thin

For the bowl:

  • 1 cup cooked brown rice or jasmine rice
  • 1/2 cup shredded carrots
  • 1/2 cup edamame
  • 1/2 cucumber, sliced
  • 1/4 cup red cabbage, shredded
  • Crushed peanuts & cilantro for garnish

Instructions:

Marinate chicken in soy sauce, lime juice, sesame oil, salt & pepper for 15 mins and moreover Sauté or grill until cooked through. Whisk all sauce ingredients together until smooth, adding warm water to reach desired consistency. Layer rice, veggies, and chicken and then Drizzle with peanut sauce and top with crushed peanuts and cilantro.

7. Garlic Shrimp & Avocado Grain Bowl

Ingredients:

For the shrimp:

  • 1 lb (450g) shrimp, peeled & deveined
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • Juice of 1/2 lemon
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked farro, quinoa, or brown rice
  • 1/2 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • Handful of baby spinach or arugula
  • Lemon wedges & chili flakes (optional)

Instructions:

Heat olive oil in a pan, add garlic, and sauté until fragrant and after that add shrimp, season with salt, pepper, and lemon juice and moreover cook 2–3 mins per side until pink and opaque. Layer grains, greens, shrimp, avocado, tomatoes, and cucumber and then Squeeze fresh lemon on top and sprinkle with chili flakes if desired.

8. Teriyaki Salmon Brown Rice Bowl

Ingredients:

For the salmon:

  • 2 salmon fillets
  • 1/4 cup teriyaki sauce
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 garlic clove, minced

For the bowl:

  • 1 cup cooked brown rice
  • 1/2 cup steamed broccoli
  • 1/2 avocado, sliced
  • 1/4 cup shredded carrots
  • 1 tbsp sesame seeds
  • Green onions for garnish

Instructions:

Combine teriyaki sauce, sesame oil, ginger, and garlic and moreover pour over salmon and marinate for 15–30 minutes. Bake at 400°F (200°C) for 12–15 minutes or pan-sear until cooked through and glazed and moreover layer brown rice, broccoli, carrots, and avocado and then top with teriyaki salmon, sesame seeds, and green onions.

9. Spicy Tuna Edamame Power Bowl

Ingredients:

For the spicy tuna:

  • 1 can tuna (in water or oil, drained)
  • 1–2 tbsp mayo (or Greek yogurt)
  • 1 tsp sriracha (more if you like it hot)
  • 1/2 tsp sesame oil
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked brown rice or sushi rice
  • 1/2 cup shelled edamame
  • 1/2 avocado, diced
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber, diced
  • 1 tsp sesame seeds
  • Optional: pickled ginger, nori strips, green onions

Instructions:

Mix tuna, mayo, sriracha, sesame oil, salt, and pepper in a bowl until creamy and moreover layer rice, edamame, carrots, cucumber, and avocado. Add spicy tuna on top and then Sprinkle with sesame seeds, and garnish with extras like nori or pickled ginger if you like.

10. Citrus Herb Cod & Quinoa Bowl

Ingredients:

For the cod:

  • 2 cod fillets
  • 1 tbsp olive oil
  • Juice of 1/2 orange + 1/2 lemon
  • 1 garlic clove, minced
  • 1 tsp dried or fresh parsley
  • Salt & pepper to taste

For the bowl:

  • 1 cup cooked quinoa
  • 1/2 cup steamed or roasted asparagus
  • 1/4 cup cherry tomatoes, halved
  • 1/4 avocado, sliced
  • Handful of arugula or mixed greens
  • Extra citrus wedges for serving

Instructions:

Combine citrus juice, olive oil, garlic, herbs, salt & pepper and moreover pour over cod and marinate for 15 mins and then bake at 375°F (190°C) for 12–15 mins or until flaky. In the next step add quinoa, asparagus, tomatoes, greens, and avocado to a bowl and after that Top with cooked cod and moreover Squeeze fresh citrus over everything and garnish with extra herbs if desired.

11. Mediterranean Tuna Chickpea Bowl

Ingredients:

For the tuna mix:

  • 1 can tuna (drained)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste

For the bowl:

  • 1 cup canned chickpeas (rinsed & drained)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta
  • Handful of baby spinach or arugula
  • Optional: olives, hummus, fresh parsley

Instructions:

Combine tuna with olive oil, lemon juice, oregano, salt, and pepper and moreover layer spinach, chickpeas, tomatoes, cucumber, onion, and feta. Add tuna on top. Garnish with olives or parsley, and add a spoonful of hummus if you like.

12. Chili Lime Shrimp Cauliflower Rice Bowl

Ingredients:

  • For the shrimp:
    • 1 lb shrimp, peeled & deveined
    • 2 tbsp olive oil
    • 1 tsp chili powder
    • 1/2 tsp paprika
    • Juice of 1 lime
    • Salt & pepper to taste
  • For the cauliflower rice:
    • 1 medium head of cauliflower, riced (or 3 cups pre-riced)
    • 1 tbsp olive oil
    • 1 garlic clove, minced
    • Salt to taste
  • Optional toppings:
    • Avocado slices
    • Fresh cilantro
    • Lime wedges
    • Diced red onion
    • Hot sauce

Instructions:

Marinate the shrimp with olive oil, chili powder, paprika, lime juice, salt, and pepper for 10–15 minutes and then While it marinates, sauté garlic in olive oil, and moreover add cauliflower rice and cook until tender, about 5–7 minutes. In a separate pan, cook the shrimp over medium-high heat for 2–3 minutes per side until pink and cooked through and moreover Assemble the bowl with cauliflower rice as the base, topped with shrimp and your choice of toppings like avocado, cilantro, and lime wedges.

13. Southwest Egg & Black Bean Bowl

Ingredients:

  • 2 eggs
  • 1/2 cup canned black beans, rinsed
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup corn (fresh or frozen)
  • 1/4 avocado, sliced
  • 2 tbsp salsa or pico de gallo
  • Salt, pepper, and olive oil

Instructions:

Sauté black beans and corn in a little olive oil until warmed through, then season with salt and pepper. Meanwhile in a separate pan, cook eggs to your liking (fried, scrambled, or poached) and moreover Assemble the bowl with rice or quinoa as the base, then layer on beans, corn, eggs, avocado, and a spoonful of salsa. Top with extra seasoning or hot sauce if desired!

14. Hard-Boiled Egg & Kale Protein Bowl

Ingredients:

  • 2 hard-boiled eggs, halved
  • 1 cup chopped kale
  • 1/2 cup cooked quinoa or brown rice
  • 1/4 cup chickpeas (canned or cooked)
  • 1 tbsp olive oil
  • Salt, pepper, and lemon juice to taste

Instructions:

Sauté kale in olive oil until wilted, about 2–3 minutes, and season with salt and pepper and moreover in a bowl, layer quinoa or rice, sautéed kale, chickpeas, and halved hard-boiled eggs. Drizzle with olive oil and a splash of lemon juice and then Add more seasoning or your favorite dressing if desired!

15. Scrambled Egg Veggie Quinoa Bowl

Ingredients:

  • 2 eggs
  • 1/2 cup cooked quinoa
  • 1/4 cup bell peppers, diced
  • 1/4 cup spinach or kale
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

Heat olive oil in a skillet and sauté bell peppers and greens until tender. Push veggies to the side and scramble the eggs in the same pan. Season everything with salt and pepper, then mix together. Serve over warm quinoa for a quick, protein-packed meal!

16. Smoked Salmon & Egg Power Bowl

Ingredients:

  • 2 soft- or hard-boiled eggs, halved
  • 2–3 slices smoked salmon
  • 1/2 cup cooked quinoa or brown rice
  • 1/4 avocado, sliced
  • Handful of baby spinach or arugula
  • Lemon wedge, salt, and pepper

Instructions:

Start with a base of warm quinoa or rice, then layer on spinach, smoked salmon, and halved eggs and moreover add sliced avocado and squeeze fresh lemon juice over the top. Season with salt and pepper to taste, and enjoy a protein-packed, energizing bowl!

17. Grilled Chicken Quinoa Power Bowl

Ingredients:

  • 1 grilled chicken breast, sliced
  • 1/2 cup cooked quinoa
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 1/4 avocado, sliced
  • Olive oil, lemon juice, salt, and pepper

Instructions:

Place cooked quinoa in a bowl and top with sliced grilled chicken, tomatoes, cucumber, and avocado and moreover drizzle with olive oil and a squeeze of lemon juice. Season with salt and pepper, and enjoy a fresh, balanced power bowl!

18. Teriyaki Turkey Protein Bowl

Ingredients:

  • 1/2 lb ground turkey
  • 2 tbsp teriyaki sauce
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup steamed broccoli
  • 1/4 cup shredded carrots
  • Green onions & sesame seeds (optional)

Instructions:

Cook ground turkey in a skillet over medium heat until browned, then stir in teriyaki sauce and simmer for 2–3 minutes and moreover in a bowl, layer rice or quinoa, turkey, broccoli, and carrots. Top with green onions and sesame seeds if desired for extra flavor and crunch!

19. BBQ Chicken Sweet Potato Bowl

Ingredients:

  • 1 cooked chicken breast, shredded
  • 2 tbsp BBQ sauce
  • 1 medium sweet potato, cubed
  • 1/4 cup black beans
  • 1/4 avocado, sliced
  • Olive oil, salt, and pepper

Instructions:

Roast sweet potato cubes with olive oil, salt, and pepper at 400°F for 20–25 minutes until tender and moreover toss shredded chicken with BBQ sauce and heat through. In a bowl, layer roasted sweet potatoes, BBQ chicken, black beans, and avocado and then Add extra BBQ sauce if desired.

20. Spicy Sriracha Beef & Brown Rice Bowl

Ingredients:

  • 1/2 lb ground beef
  • 1 tbsp soy sauce
  • 1–2 tsp sriracha (adjust to taste)
  • 1/2 cup cooked brown rice
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber slices
  • Green onions & sesame seeds (optional)

Instructions:

Cook ground beef in a skillet over medium heat until browned, then stir in soy sauce and sriracha and moreover in a bowl, layer brown rice, spicy beef, carrots, and cucumbers. Top with green onions and sesame seeds for an extra kick and crunch!

21. Indian Chickpea Masala Bowl

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/2 cup diced tomatoes
  • 1 tbsp garam masala
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/2 cup cooked rice or quinoa
  • Fresh cilantro, for garnish
  • Olive oil, salt, and pepper

Instructions:

Sauté onion and garlic in olive oil until soft, then add diced tomatoes, garam masala, cumin, and turmeric, and cook for 2–3 minutes and moreover Stir in chickpeas and cook for another 5 minutes, seasoning with salt and pepper. Serve the chickpea masala over rice or quinoa and garnish with fresh cilantro.

22. Moroccan-Spiced Chicken & Couscous Bowl


Ingredients:

  • 1 chicken breast, seasoned with Moroccan spices (cumin, paprika, coriander, cinnamon, salt, and pepper)
  • 1/2 cup couscous
  • 1/4 cup diced cucumber
  • 1/4 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • Fresh cilantro, for garnish

Instructions:

Cook couscous according to package directions. In a skillet, cook the seasoned chicken breast over medium heat until fully cooked and sliced. In a bowl, layer couscous, sliced chicken, cucumber, and tomatoes. Drizzle with olive oil and garnish with fresh cilantro.

23. Cuban Black Bean & Plantain Protein Bowl

Ingredients:

  • 1/2 cup canned black beans, rinsed
  • 1 ripe plantain, sliced
  • 1/2 cup cooked quinoa or brown rice
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • Fresh cilantro, for garnish
  • Salt and pepper to taste

Instructions:

Sauté sliced plantain in olive oil over medium heat until golden and tender and moreover in a bowl, layer quinoa or rice, black beans, and plantain. Season with cumin, paprika, salt, and pepper and then garnish with fresh cilantro for a touch of freshness.

24. Japanese Miso Tofu Protein Bowl

Ingredients:

  • 1 block firm tofu, cubed
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1/2 cup cooked rice or quinoa
  • 1/4 cup edamame, steamed
  • 1/4 cup sliced cucumber
  • 1 tsp sesame oil
  • Sesame seeds and green onions, for garnish

Instructions:

Press tofu to remove excess moisture, then sauté in sesame oil until golden and after that in a small bowl, mix miso paste and soy sauce, and moreover stir into tofu and cook for another 2–3 minutes. Serve the tofu over rice or quinoa, and top with edamame, cucumber, sesame seeds, and green onions.

25. Korean BBQ Tempeh Grain Bowl

Ingredients:

  • 1 block tempeh, sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp gochujang (Korean chili paste)
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber, sliced
  • 1 tbsp sesame seeds
  • Green onions, for garnish

Instructions:

In a bowl, mix soy sauce, sesame oil, and gochujang and then marinate tempeh slices in the sauce for 10–15 minutes. Cook tempeh in a skillet over medium heat until crispy and browned and moreover in a bowl, layer rice or quinoa, tempeh, shredded carrots, and cucumber and after this Garnish with sesame seeds and green onions.

26. Jamaican Jerk Chicken Protein Bowl

Ingredients:

  • 1 chicken breast, seasoned with jerk seasoning
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup black beans, rinsed
  • 1/4 cup corn kernels
  • 1/4 avocado, sliced
  • Lime wedges, for garnish

Instructions:

Season chicken with jerk seasoning and cook on medium heat until fully cooked and moreover in a bowl, layer rice or quinoa, black beans, corn, and sliced avocado. Top with the cooked jerk chicken and garnish with lime wedges.

27. Chickpea & Quinoa Rainbow Bowl

Ingredients:

  • 1/2 cup cooked quinoa
  • 1/2 cup canned chickpeas, rinsed
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber, sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 avocado, sliced
  • Olive oil, lemon juice, salt, and pepper

Instructions:

In a bowl, layer cooked quinoa, chickpeas, shredded carrots, cucumber, cherry tomatoes, and avocado and moreover Drizzle with olive oil and a squeeze of lemon juice, then season with salt and pepper to taste. Toss everything together and enjoy your colorful, protein-packed meal!

28. Spicy Tofu Protein Bowl with Peanut Sauce

Ingredients:

  • 1 block firm tofu, cubed
  • 1 tbsp soy sauce
  • 1 tsp sriracha (or more to taste)
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup shredded cabbage or carrots
  • 1/4 cucumber, sliced
  • Chopped peanuts & green onions (optional)

Peanut Sauce:

  • 1 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 tsp water (to thin)
  • Dash of sriracha

Instructions:

Sauté tofu in a pan with soy sauce and sriracha until golden and crispy and moreover Whisk together peanut sauce ingredients until smooth. In a bowl, layer rice or quinoa, tofu, veggies, and drizzle with peanut sauce. Top with chopped peanuts and green onions if desired.

29. Black Bean & Avocado Tex-Mex Bowl

Ingredients:

  • 1/2 cup canned black beans, rinsed
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 cup corn kernels
  • 1/4 cup cherry tomatoes, halved
  • 1/4 avocado, sliced
  • Lime wedge, cilantro, salt, and pepper

Instructions:

In a bowl, layer cooked rice or quinoa, black beans, corn, tomatoes, and avocado and moreover Squeeze fresh lime juice over the top and season with salt and pepper. Garnish with chopped cilantro and enjoy a fresh, flavor-packed Tex-Mex meal!

30. Lentil & Roasted Veggie Power Bowl

Ingredients:

  • 1/2 cup cooked lentils
  • 1/2 cup roasted veggies (like sweet potato, zucchini, bell pepper)
  • 1/2 cup cooked quinoa or brown rice
  • 1 tbsp olive oil
  • Salt, pepper, and lemon juice
  • Fresh parsley or tahini (optional)

Instructions:

Roast your veggies with olive oil, salt, and pepper at 400°F for 20–25 minutes and moreover in a bowl, layer cooked quinoa or rice, lentils, and roasted veggies. Drizzle with lemon juice and top with fresh parsley or a spoonful of tahini if desired.

31. Edamame & Brown Rice Miso Bowl

Ingredients (Serves 2)

  • 1 cup cooked brown rice
  • 1 cup shelled edamame (cooked)
  • 1 cup mixed veggies (e.g., shredded carrots, cucumber, red cabbage)
  • 1 tbsp sesame seeds
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1/4 cup warm water
  • Green onions or cilantro (optional, for garnish)

Instructions

Whisk together miso paste, soy sauce, sesame oil, rice vinegar, and warm water until smooth and after that divide the cooked brown rice between two bowls. Top with edamame and mixed veggies and moreover pour the miso dressing over each bowl. Sprinkle with sesame seeds and garnish with green onions or cilantro if using and Enjoy warm or cold!

32. Vegan Tempeh Teriyaki Bowl

Ingredients (Serves 2)

  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 block tempeh (about 8 oz), sliced
  • 1 cup steamed broccoli
  • 1/2 cup shredded carrots
  • 1/2 avocado, sliced
  • 1 tbsp sesame seeds (optional)

For the Teriyaki Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp maple syrup or agave
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch + 2 tbsp water (to thicken)
  • 1 clove garlic, minced
  • 1 tsp grated ginger

Instructions

In a small pan, combine soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger and moreover bring to a simmer. In the next step stir in cornstarch slurry and cook until thickened and after that In a skillet, pan-fry tempeh slices until golden on both sides. Pour teriyaki sauce over and coat well and moreover add rice to bowls, top with teriyaki tempeh, broccoli, carrots, and avocado after that Sprinkle with sesame seeds and serve!

33. Falafel & Hummus Mediterranean Bowl

Ingredients (Serves 2)

  • 6–8 falafel (store-bought or homemade)
  • 1 cup cooked quinoa or couscous
  • 1/2 cup hummus
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • A handful of mixed greens or baby spinach
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt & pepper to taste
  • Optional: olives, fresh parsley, or tahini drizzle

Instructions

Prepare falafel according to package instructions or warm up homemade ones and moreover In a bowl, mix tomatoes, cucumber, and red onion with olive oil, lemon juice, salt, and pepper. Layer quinoa/couscous, mixed greens, veggie mix, falafel, and a scoop of hummus. Garnish with parsley, olives, or a drizzle of tahini if desired and Enjoy!

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