This high-protein vegan grain bowl combines fluffy quinoa, roasted vegetables, and crispy tofu with a creamy tahini dressing and crunchy Super Munchies Beetroot Chips. The combination of protein, fiber, healthy fats, and vibrant vegetables creates a balanced meal that is both satisfying and flavorful.

Finished with beetroot chips instead of croutons or fried toppings, this bowl adds natural crunch, color, and texture while keeping the recipe completely plant-based and nut-free.

For maximum crunch, add the beetroot chips just before serving. For a softer texture, lightly crush them and mix them into the bowl.

RECIPE DETAILS

CUISINE: PLANT-BASED

DIET: VEGAN

SERVINGS: 2

PREP TIME: 15 MINUTES

COOK TIME: 25 MINUTES

TOTAL TIME: 40 MINUTES

INGREDIENTS

GRAIN BASE

• 1 CUP QUINOA

• 2 CUPS WATER

• PINCH OF SALT

PROTEIN

• 200 G FIRM TOFU, CUBED

• 1 TEASPOON OLIVE OIL

ROASTED VEGETABLES

• 1 ZUCCHINI, SLICED

• 1 RED BELL PEPPER, SLICED

• 1 CUP BROCCOLI FLORETS

• 1 SMALL RED ONION, SLICED

• 1 TABLESPOON OLIVE OIL

• SALT AND BLACK PEPPER TO TASTE

TAHINI DRESSING

• 2 TABLESPOONS TAHINI

• 1 TABLESPOON LEMON JUICE

• 2–3 TABLESPOONS WATER

• PINCH OF SALT

CRUNCHY TOPPING

• 1 GENEROUS HANDFUL SUPER MUNCHIES BEETROOT CHIPS