This vibrant, nutrient-packed bowl is loaded with plant-based protein, fresh veggies, and zesty flavors. It’s perfect for make-ahead lunches!

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4

Ingredients

For the Bowl:

• Quinoa Base:
  • 1.5 cups (300g) dry quinoa
  • 3 cups (720ml) vegetable broth
• Protein Boost:
  • 1.5 cups (250g) cooked chickpeas (canned, rinsed)
  • 1 cup (150g) cooked lentils (canned or steamed)
• Vegetables & Herbs:
  • 1 cucumber, diced
  • 1 pint (300g) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ⅓ cup (50g) Kalamata olives, pitted & sliced
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (15g) fresh mint, chopped
• Extras:
  • ¼ cup (35g) toasted pumpkin seeds (pepitas)

Lemon-Tahini Dressing:

• ¼ cup (60g) tahini
• 3 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced
• ½ tsp maple syrup (optional)
• Salt & pepper to taste

Instructions

1. Cook Quinoa:
   • Rinse quinoa under cold water. Combine with vegetable broth in a pot.
   • Bring to a boil, then reduce heat to low. Cover and simmer for 15 mins until liquid is absorbed. Fluff with a fork and let cool.
2. Prep Veggies:
   • Dice cucumber, bell pepper, and red onion. Halve cherry tomatoes. Chop parsley and mint.
3. Make Dressing:
   • Whisk all dressing ingredients until smooth. Add extra water (1 tsp at a time) if too thick.
4. Assemble Bowls:
   • Divide cooled quinoa among 4 meal-prep containers.
   • Top with chickpeas, lentils, cucumber, tomatoes, bell pepper, red onion, olives, parsley, and mint.
   • Sprinkle with pumpkin seeds.
   • Store dressing separately in small containers.
5. Serve:
   • Drizzle with dressing just before eating. Toss gently.