Plant Proof Protein Bowl
PREP 10 MIN•COOK 15 MIN
If you're training to build muscle, Simon has the epic Protein Bowl to back you up. With tofu, quinoa, beans and chickpeas, this meal is a protein powerhouse – minus the meat. Tip: make a double batch to cover dinner and your work lunch tomorrow.
Number of servings
150g mushrooms thinly sliced
10 cherry tomatoes sliced
80g firm tofu
2 1⁄2 tsp ground turmeric
2 1⁄2 tsp sweet paprika
salt & pepper to taste
1 garlic clove crushed
2 kale leaves chopped
1 1⁄2 cups (270g) pre-cooked quinoa cooked according to packet directions
1 tin of chickpeas (400g tin) drained & rinsed
1 tin of kidney beans (400g tin) drained & rinsed
1 avocado (medium) diced
1 lime cut in wedges
In a medium non-stick pan, add mushrooms and tomatoes over medium heat for 5 minutes, or until vegetables have softened. Add a dash of water if it starts to stick to the pan. Remove from pan and set aside.
For the tofu scramble, use a fork to mash the tofu, and once it resembles thick rice, add turmeric and paprika and season with salt and pepper to taste.
Place the pan back over medium heat and cook the scramble until warm and beginning to brown. Stir through mushrooms and tomatoes and set aside in a bowl.
Place pan back on the heat, without cleaning, and add garlic and kale and cook until slightly crispy.
Time to build the bowl! Divide quinoa between serving bowls, add tofu scramble, kale, chickpeas, kidney beans, avocado and lime wedges to serve.
Note: F eel free to add any other vegetables you have on hand - a good way to boost your micronutrient intake and get through your fresh food before it spoils.
2722 kJ / 650 cals
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