Kale Mushroom Quinoa Bowl

A high-protein vegan bowl with quinoa, wild rice, sautéed kale and cremini mushrooms, hemp hearts, nutritional yeast, and a bright lemon-maple dressing. Around 55g of protein per serving in just 25 minutes.

Prep Time5

Cook Time15

Assembly Time5

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan

Keyword: high protein quinoa bowl, kale mushroom quinoa bowl, quinoa bowl with kale and mushrooms, quinoa kale mushroom recipe, vegan mushroom quinoa bowl

Servings: 2 bowls

Calories: 1100kcal

Equipment

Large pot or skillet
Small mixing bowl
Whisk

Ingredients

Grains

3 cups cooked quinoa
1 1/2 cups cooked wild rice

Greens and Mushrooms

4 cups chopped kale stems removed
2 cups sliced cremini mushrooms
2 tablespoons olive oil

Protein Boosters

1/2 cup hemp hearts
1 cup nutritional yeast
1/2 cup vegan parmesan dairy-free

Dressing

1/4 cup fresh lemon juice
1 tablespoon maple syrup
1 1/2 teaspoons garlic powder
Salt to taste

Extras

1/3 cup dried cranberries
Black pepper to taste

Instructions

Sauté the Veggies

Heat 2 tablespoons olive oil in a large pot over medium-high heat.
Add 2 cups sliced cremini mushrooms and sauté for 5 to 6 minutes until golden brown.
Add 4 cups chopped kale and sauté for 3 minutes until wilted.

Make the Dressing

In a small bowl, whisk together 1/4 cup lemon juice, 1 tablespoon maple syrup, 1 1/2 teaspoons garlic powder, and a pinch of salt.

Combine and Finish

Lower the heat to medium-low and stir in 3 cups cooked quinoa and 1 1/2 cups cooked wild rice.
Pour the lemon dressing over the mixture and toss to coat.
Stir in 1 cup nutritional yeast, 1/2 cup hemp hearts, and 1/3 cup dried cranberries.
Fold in 1/4 cup vegan parmesan and season generously with black pepper.
Divide into two bowls and top with the remaining 1/4 cup vegan parmesan.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezes well for up to 2 months.

Tip: Pre-cook quinoa and wild rice ahead of time. Both keep well in the fridge for 4 to 5 days.

Tip: Add the nutritional yeast after the dressing so it absorbs the liquid and coats the grains evenly.

Substitutions: Use brown rice or farro instead of wild rice. Swap hemp hearts for sunflower seeds or pumpkin seeds. Replace cranberries with golden raisins or sun-dried tomatoes.