Plant-Based Lunch Protein Bowls


Protein bowls are an easy vegan lunch and are also quite trendy at the moment. I think the best protein bowls come from your left overs: adding some grains, greens and lastly a protein source to complete your protein bowl.

  • 1 cup quinoa

  • 2 cloves garlic, crushed

  • 3 tablespoons tamari

  • 2-3 teaspoons lemon juice (from ~1/2 a lemon)

  • 1 tablespoon olive oil

  • 1 cup of roasted squash

  • 1 large avocado

  • Sliced arugula

  • 1 dollop of vegan cashew sour crema

  • Salt & pepper

Plant-based lunch protein bowls


  • In a frying pan saute the mushrooms with the garlic, tamari, olive oil and a squeeze of the lemon juice.

  • Roast the squash in the oven. I like to cook squash at a high heat with some olive oil for about 30 mins at around 425 F.

  • Combine all the ingredients into a bowl on a bed of arugula. Dollop the vegan cashew sour cream. Cut the avocado and sprinkle pumpkin seeds over the top.

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