Vegan High-Protein 2000 Calorie Diet for Athletes

1.In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rolled oats, reduce heat to low, and simmer for 5-7 minutes until the oats are cooked and creamy. Stir occasionally to prevent sticking.

2.Once the oats are cooked, remove from heat and stir in 1 scoop of pea protein powder, 1 tablespoon of almond butter, and 1 tablespoon of maple syrup until well combined. Top with sliced banana and set aside.

3.For the quinoa, cook according to package instructions (typically 1 cup of quinoa to 2 cups of water, simmered for 15 minutes). Once cooked, fluff with a fork and set aside.

4.In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tofu and sauté for 3-4 minutes until heated through. Add steamed broccoli and cook for an additional 2 minutes. Season with salt and pepper to taste.

5.For the sweet potato, preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 45-60 minutes until tender. Allow to cool slightly, then slice in half.

6.To assemble the meal, place the cooked quinoa on a plate, top with the tofu and broccoli mixture, and serve alongside the baked sweet potato.

7.For dessert, combine 1/4 cup of coconut yogurt with 1/2 cup of mixed berries, 1 tablespoon of chia seeds, and 1 tablespoon of flaxseeds in a bowl. Mix gently and set aside.

8.For a snack, enjoy 1 oz of almonds, and for a side salad, toss 2 cups of mixed salad greens with sliced avocado and 1 tablespoon of balsamic vinaigrette.