Recipe: One Pan Crunchy Vegan Protein Bowl

One Pan Crunchy Vegan Protein Bowl

Print

With ImageWithout Image

Yield: 21x2x3x4x5x

Author: Rachel Aust

( 0 reviews )

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

IngredientsUSMetric

Main

• 250g tofu, squeezed and chopped
• 2 cups spinach
• 1/2 cup cooked brown rice
• 1/2 cup cooked quinoa
• 1 cup broccoli
• 1 cup chickpeas (drained)

Sauce

• 1/2 tsp salt
• 1 tsp chilli powder
• 1.5 tsp garlic paste
• 3 tbsp coconut aminos
• 2 tbsp olive oil

Instructions

1. Chop tofu in 1cm wide strips and press firmly between paper towel to remove the moisture so that the texture is better after cooking.
2. Chop tofu into cubes.
3. Mix together sauce ingredients in a bowl.
4. In another bowl combine sauce, broccoli and chickpeas and stir well to make sure everything is coated.
5. Sit In the fridge (covered) for at least 30mins prior to cooking, but you could leave this in the fridge from the morning until you're ready to cook.
6. Bake on a lined tray for 25 mins at 200c/400f.
7. Serve with cooked quinoa, brown rice and fresh spinach.

Nutrition Facts

Calories

625.02

Fat (grams)

30.76

Sat. Fat (grams)

4.48

Carbs (grams)

65.17

Fiber (grams)

16.75

Net carbs

48.42

Sugar (grams)

11.70

Protein (grams)

30.85

Sodium (milligrams)

1594.39

Cholesterol (grams)

0.53

The nutritional labels are a product of online calculators such as Lifesum. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Similar Recipes

Chicken & Spiced Chickpea Wrap

Falafel Meal Prep Pack

Spiced Quinoa & Lime

https://eatrunlift.me/eat-run-lift/one-pan-vegan-bowl

Copyright Eat Run Lift

vegan, vegetarian, tofu, protein bowl

mains

vegan

Did you make this recipe?

Tag @rachelaust on instagram and hashtag it # eatrunlift