These high-protein bowls are perfect for anyone looking to boost their protein intake while enjoying delicious flavors. Customizable to suit your unique taste preferences.
Ingredients
Scale:
2 cups quinoa, rinsed thoroughly
1 cup brown rice
2 cups cooked lentils
1 cup farro
2 cups cooked, shredded chicken
1 block firm tofu, pressed and cubed
1 can chickpeas, drained and rinsed
2 cups mixed greens
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cucumber, diced
1 avocado, sliced
1 cup roasted sweet potatoes
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup feta cheese, crumbled (optional)
1/4 cup nuts or seeds
Fresh herbs (parsley, cilantro, or basil)
Instructions
Cook the Grains: In separate pots, bring 4 cups of water to a boil. Add quinoa and brown rice to their respective pots. Cook quinoa for 15 minutes until fluffy and rice for 20-25 minutes until tender. Drain any excess water and set aside.
Prepare the Proteins: For the chicken meal prep, shred cooked chicken and set aside. For the vegetarian option, heat a skillet over medium heat. Add cubed tofu, seasoning with salt and pepper, and sauté for 8-10 minutes until golden brown. If using canned chickpeas, sauté them briefly to enhance their flavor.
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Assemble the Bowls: In meal prep containers, layer grains at the bottom, followed by a protein choice. Add mixed greens and top with roasted sweet potatoes and fresh vegetables.
Add Dressings & Toppings: Drizzle desired dressings over each bowl. Sprinkle with nuts, seeds, or feta cheese for added flavor.
Store Properly: Seal the meal prep containers and refrigerate. These bowls can last for up to 4 days.
