Vegan Protein-Packed Lunch Bowl

Preparing the Protein Bowl 1. Cook quinoa according to package instructions. Roast sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes, until tender. Steam broccoli until fork-tender. Slice avocado and dice red bell pepper.

Making the Tahini Dressing 2. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually to achieve desired consistency.

Assembling the Protein-Packed Hummus 3. In a blender, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water as needed to reach a creamy consistency.

Preparing the Hummus Topping 4. In a bowl, mix cooked quinoa, cherry tomatoes, cucumber, shredded carrots, and mixed greens.

Assembling the Vegan Protein-Packed Lunch Bowl 5. Start by layering cooked quinoa at the bottom of a bowl. Add chickpeas, roasted sweet potatoes, steamed broccoli, avocado, and diced red bell pepper on top. Sprinkle with pumpkin seeds, hemp seeds, and chopped parsley.

Final Touches 6. Drizzle the Tahini Dressing over the bowl. Garnish with sesame seeds, red pepper flakes, and a squeeze of fresh lemon juice. Serve with Protein-Packed Hummus on the side.