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High Protein Quinoa Bowl with Roasted Peppers and Lime Dressing

A high protein vegan quinoa bowl with roasted bell peppers, caramelized onions, hemp hearts, and nutritional yeast tossed in a tangy lime dressing. 40g of protein per serving from three plant-based sources, no tofu or beans needed. Ready in 25 minutes with a sauté or roast option for the vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: hemp hearts quinoa, high protein quinoa bowl, lime dressing quinoa bowl, quinoa bowl with roasted peppers, vegan quinoa bowl
Servings: 2
Calories: 1007kcal

Equipment

  • Large skillet or baking sheet
  • Small mixing bowl
  • Large mixing bowl
  • Whisk

Ingredients

Lime Dressing

  • 1/4 cup fresh lime juice about 2-3 limes
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin

Bowl

  • 4 cups cooked quinoa about 1 1/3 cups dry
  • 1 large red bell pepper sliced
  • 1 large yellow bell pepper sliced
  • 1 medium red onion sliced
  • 1 medium yellow onion sliced
  • 1/2 cup hemp hearts
  • 1/2 cup nutritional yeast
  • 1 tablespoon olive oil for cooking
  • Salt and black pepper to taste

Instructions

Make the Dressing

  • In a small bowl, whisk together 1/4 cup fresh lime juice, 1 1/2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon garlic powder, and 1 teaspoon ground cumin. Set aside.

Cook the Vegetables (Sauté Option)

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add all sliced peppers and onions with a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until tender with slightly charred edges.

Cook the Vegetables (Roast Option)

  • Alternatively, toss sliced peppers and onions with 1 tablespoon olive oil on a lined baking sheet. Roast at 400°F (200°C) for 18-20 minutes until soft and caramelized.

Assemble the Bowl

  • In a large bowl, combine 4 cups cooked quinoa with the cooked peppers and onions.

Add Flavor

  • Sprinkle 1/2 cup nutritional yeast and 1/2 cup hemp hearts over the quinoa mixture. Pour the lime dressing over everything and toss thoroughly until the yeast and dressing coat the grains evenly.

Season and Serve

  • Add salt and plenty of black pepper to taste. Divide between two large bowls and serve warm or at room temperature.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or eat cold. Add a squeeze of lime juice if it seems dry.
Protein boost: Add black beans, edamame, chickpeas, or cubed tofu for even more protein. A can of chickpeas brings each serving to about 55g protein.
Quinoa tip: Rinse dry quinoa before cooking to remove the bitter saponin coating. Cook in vegetable broth instead of water for extra flavor.
Nutrition values are estimates and may vary based on specific brands used. Nutrition (per serving):
Calories: 1007 | Fat: 44g | Protein: 40g | Carbs: 116g | Fiber: 18g | Sugar: 15g | Sodium: 480mg