Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Protein-Packed Buddha Bowl

by Merle O'Neal featured in 6 High Protein Vegetarian Dinners

Inspired by


for 2 servings

  • 8 oz
    firm tofu, drained (225 g)
  • 1 sweet potato, peeled and cubed
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon
    peanut or vegetable oil
  • 1 cup
    chickpeas, drained (200 g)
  • ½ teaspoon
    salt, plus more to taste
  • ½ teaspoon
    pepper, plus more to taste
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    garlic powder
  • 1 ½ cups
    cooked quinoa (255 g)
  • 1 cup
    leafy greens, such as mesclun, baby kale, or spinach (40 g)
  • ¼ cup
    shredded carrots, shredded (25 g)
  • 1 avocado, diced
  • Juice of 1 lemon


  • 2 tablespoons
    vegetable oil
  • ½ teaspoon
    sesame oil
  • 1 teaspoon
    hot sauce
  • 2 teaspoons
    dried thyme
  • 1 teaspoon
  • ½ teaspoon
    Calories 1006
    Fat 46g
    Carbs 121g
    Fiber 26g
    Sugar 18g
    Protein 36g

Estimated values based on one serving size.



  1. Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
  2. Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
  3. Preheat the oven to 400ºF (200ºC).
  4. Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
  5. In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
  6. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
  7. Fry the tofu in the same pan for about 10 minutes on each side.
  8. Slice tofu to your preference.
  9. Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
  10. Enjoy!




More like this