Protein Sweet Potato Bowl Recipe
This vegan protein sweet potato bowl delivers cozy carbs, solid protein, and colorful flavor in one confident bowl.It works for lunch, dinner, or meal prep without mood swings.
Ingredients
- Sweet potato peeled and cubed: 2 cups
- Cooked chickpeas: 1 cup
- Firm tofu cubed: 200 g
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Cumin powder: ½ tsp
- Spinach or kale: 1 cup
- Lemon juice: 1 tbsp
- Tahini: 1½ tbsp
- Water for sauce: 1 tbsp
- Sesame seeds optional: 1 tsp
Instructions
- Preheat oven to 200°C.
- Add sweet potato using 2 cups to a mixing bowl.
- Toss with 1 tbsp olive oil, paprika, salt, and pepper.
- Spread on baking tray and roast 20 minutes, flipping once.
- Heat remaining oil in a pan over medium heat.
- Add tofu using 200 g, seasoning with garlic powder and cumin.
- Cook 5–6 minutes until lightly golden.
- Add chickpeas and warm 2 minutes gently.
- Whisk tahini, lemon juice, and water into a smooth sauce.
- Assemble bowl with sweet potato, tofu, chickpeas, and greens.
- Drizzle sauce, sprinkle seeds, and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 410 kcal
- Total Fat: 13 g
- Saturated Fat: 1.8 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 22 g
Vitamins & Minerals (Per Serving %)
- Vitamin A: 115%
- Iron: 28%
- Magnesium: 24%
- Potassium: 32%
- Vitamin B6: 30%
Additional Notes / Tips to Enhance the Flavor
Add chili oil if calm feels unnecessary.Swap chickpeas with lentils for variety.