15g Protein Veggie Bowl Recipe
This vibrant veggie bowl delivers steady energy, solid protein, and crunchy confidence using wholesome plant-based staples.It balances comfort and nutrition without acting superior about it.
Ingredients
- Cooked chickpeas: 1 cup 165 g
- Cooked quinoa: ¾ cup
- Olive oil: 1 tbsp
- Garlic minced: 1 tsp
- Broccoli florets: 1 cup
- Carrot sliced: ½ cup
- Bell pepper chopped: ½ cup
- Soy sauce: 1 tsp
- Lemon juice: 1 tsp
- Black pepper: ¼ tsp
- Salt: ¼ tsp
Instructions
- Heat a pan with olive oil over medium flame.
- Add garlic and sauté 20 seconds until fragrant, not bitter.
- Add broccoli, carrot, and bell pepper, then cook 5 minutes, stirring gently.
- Toss chickpeas with soy sauce, pepper, and salt.
- Add seasoned chickpeas to the pan and cook 4 minutes until lightly crisped.
- Warm cooked quinoa using ¾ cup total.
- Divide quinoa into two bowls evenly.
- Top with cooked vegetables and chickpea mixture.
- Finish with lemon juice and serve confidently.
Notes
Nutritional Values (Per Serving)
- Calories: 390 kcal
- Total Fat: 12 g
- Saturated Fat: 1.8 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 15 g
Vitamins & Minerals (Per Serving %)
- Iron: 25%
- Folate: 30%
- Vitamin C: 40%
- Magnesium: 22%
- Potassium: 18%
Additional Notes / Tips to Enhance the Flavor
Add chili oil if your mood needs spice, not silence.Swap quinoa with brown rice when comfort wins arguments.
Finish with fresh herbs for effortless glow-up energy.