High Fiber Rainbow Protein Bowls

colorful grain bowl with kale, purple cabbage, quinoa, chickpeas, roasted sweet potato, watermelon radish, and dressing

These High Fiber Rainbow Protein Bowls are colorful, filling, and deeply nourishing. Built on whole grains, chickpeas, and vibrant veggies, it delivers protein and fiber. This recipe is totally customizable, easy to meal prep and will keep you satiated from lunch until dinner!

Course lunch, Main Course

Cuisine American

Keyword dairy free, gluten free, high fiber, high protein, oil free, plantstrong, protein bowl, quinoa bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 456kcal

Author Jackie Akerberg

Equipment

stove
Oven

Ingredients

Grain Bowl Ingredients

1 large sweet potato cubed
14 oz chickpeas rinsed and drained
1 tsp garlic powder
½ tsp paprika
½ tsp cumin
½ tsp sea salt
1 cup dry quinoa
2 cups water
1 tbsp coconut aminos
8 cups kale finely chopped
½ lemon juiced
1 cup shredded red cabbage
1 small watermelon radish thinly sliced
1 tbsp black sesame seeds

Turmeric Lemon Dressing Ingredients

½ cup plain, unsweetened dairy-free yogurt
½ lemon juiced
1 tbsp maple syrup
½ tsp turmeric
¼ tsp garlic powder
¼ tsp ginger
salt and pepper to taste

Instructions

Preheat the oven to 425 and line a large baking sheet with parchment paper.
Add the sweet potato and chickpeas to a bowl and sprinkle with the seasonings and salt. Toss to coat. Spread evenly on the baking sheet and bake for 20-25 minutes until golden and crisp.
Add the quinoa to a small saucepan with water and coconut aminos and cook according to the package.
Add the kale to a bowl with lemon juice and a sprinkle of salt, and use your hands to massage until tender.
Prepare the dressing by adding all ingredients to a jar and stirring to combine. Season to taste.
Assemble bowls by adding a base of kale and quinoa, and topping with the sweet potatoes, chickpeas, cabbage, radish, a drizzle of dressing and a sprinkle of sesame seeds.

Nutrition