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High-Protein Vegan Mexican Bowls: Flavor Packed & Protein Rich
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Vegan Mexican Bowls Recipe

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Calories: 520kcal

Ingredients

  • Serves: 4
  • Ingredients
  • Base
  • 1 cup dry quinoa
  • 2 cups water
  • 2 cups baby spinach or arugula
  • Protein
  • 1 15-oz / 425 g can black beans, drained and rinsed (about 1½ cups)
  • 1 14-oz / 400 g block firm tofu, pressed and cubed
  • Roasted Vegetables
  • 1 cup corn kernels fresh or frozen
  • 1 cup sliced bell peppers
  • 1 cup diced zucchini
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Tofu Seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • Fresh Toppings
  • 1 medium avocado sliced
  • 1 cup pico de gallo
  • ½ cup diced tomatoes
  • ¼ cup finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Crunchy Protein Topping
  • ¼ cup roasted pumpkin seeds

Instructions

  • Rinse quinoa and cook with 2 cups water according to package directions (about 15 minutes); fluff and set aside.
  • Toss corn, bell peppers, and zucchini with olive oil and spices, then roast at 400°F (200°C) for 20 minutes until tender.
  • Sauté cubed tofu in olive oil for 5–7 minutes; stir in lime juice and seasonings, cooking until lightly golden. Warm the black beans.
  • Assemble bowls with quinoa and spinach, then top with roasted vegetables, tofu, black beans, avocado, pico de gallo, tomatoes, and red onion.
  • Finish with cilantro, a squeeze of lime, and a sprinkle of roasted pumpkin seeds before serving.