High Protein Chickpea Meal Prep Bowls (Plant-Based, Easy)
These high-protein chickpea meal prep bowls combine roasted chickpeas, quinoa, sweet potatoes, fresh vegetables, hemp seeds, and a creamy tahini-lemon dressing for a satisfying plant-based meal. Perfect for meal prep, these bowls deliver sustained energy, fiber, and protein while staying fresh all week.
Equipment
- baking sheet
- parchment paper
- mixing bowl
- whisk
- chef's knife
- cutting board
- meal prep containers
Ingredients
- 3 cups cooked chickpeas
- 2 cups cooked quinoa or farro
- 2 cups roasted sweet potato cubes
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded red cabbage
- 2 cups baby spinach or arugula
- 1/4 cup hemp seeds
- 1/4 cup crumbled feta or dairy-free feta
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Drain, rinse, and thoroughly dry the chickpeas.
- Toss the chickpeas and sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread onto a baking sheet.
- Roast for 15–18 minutes, stirring halfway through, until the chickpeas are lightly crisp and the sweet potatoes are tender.
- Cook the quinoa or farro according to package directions if not already prepared. Allow to cool slightly.
- Dice the cucumber, halve the cherry tomatoes, shred the cabbage, and prepare the spinach or arugula.
- Whisk together tahini, lemon juice, garlic, cumin, water, red pepper flakes, salt, and pepper until smooth and pourable.
- Divide quinoa or farro among four meal prep containers. Top with roasted chickpeas, sweet potatoes, and leafy greens.
- Store cucumber, tomatoes, cabbage, hemp seeds, feta, and dressing separately. Add them just before serving for maximum freshness.
Notes
Store raw vegetables separately from cooked ingredients to maintain freshness. Keep dressing in a separate container until serving. Optional feta can be replaced with dairy-free feta for a fully vegan meal. Bowls stay fresh in the refrigerator for up to 5 days.