Name: High-Protein Vegan Recipes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup quinoa (uncooked); 1 can (15 oz) black beans (drained and rinsed); 1 each bell pepper (diced); 1 small red onion (diced); 1 cup corn (frozen or canned); 2 cloves garlic (minced); 2 cups water (or vegetable broth); 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon paprika; to taste salt; to taste pepper; fresh cilantro (for garnish); lime wedges (for serving)

Jump to Recipe

If you’re on the lookout for nourishing meals that truly satisfy and keep your energy soaring, these High-Protein Vegan Recipes are an absolute game-changer. Bursting with vibrant colors, hearty textures, and rich flavors, this recipe combines wholesome quinoa, black beans, and a medley of fresh veggies to deliver protein-packed goodness that feels both comforting and exciting. Whether you’re new to plant-based eating or a seasoned vegan, this dish balances simplicity and nutrition, making it a beloved staple in my kitchen and surely one you will adore too.

High-Protein Vegan Recipes Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its straightforward and accessible ingredients. Each one brings something special—whether it’s the fluffy texture of quinoa, the protein punch from black beans, or the sweet crunch from bell peppers, everything plays a role in crafting a perfectly balanced and delicious meal.

1 cup quinoa (uncooked): The foundation of the dish, quinoa offers a delightful nutty flavor and a fantastic protein boost.
2 cups water or vegetable broth: Using broth adds extra depth, but water works just as well for a cleaner taste.
1 can (15 oz) black beans (drained and rinsed): These are your main protein source, creamy and hearty with satisfying texture.
1 cup corn (frozen or canned): Adds subtle sweetness and a pop of color to each bite.
1 bell pepper (diced): Provides fresh crunch and vibrancy, plus a mild natural sweetness.
1 small red onion (diced): Offers a sharp, aromatic kick that mellows deliciously when sautéed.
2 cloves garlic (minced): Brings warmth and a fragrant depth that ties the flavors together beautifully.
1 teaspoon cumin: This spice adds an earthy, smoky note that complements the beans perfectly.
1 teaspoon paprika: Injects a subtle smoky sweetness, elevating the dish’s flavor profile.
Salt and pepper (to taste): Essential seasonings that balance and highlight all other flavors.
2 tablespoons olive oil: Helps cook the veggies while lending a silky richness.
Fresh cilantro (for garnish): Adds a fresh, zesty brightness that lifts the entire dish.
Lime wedges (for serving): A squeeze of lime brings a lively acidity, perfect to awaken your palate.

How to Make High-Protein Vegan Recipes

Step 1: Cook the Quinoa

Start by rinsing the quinoa under cold water; this step prevents any bitterness and ensures a clean taste. Combine the quinoa with water or vegetable broth in a medium pot, bringing it to a boil before lowering the heat and covering. Simmer gently for about 15 minutes until the quinoa has absorbed the liquid and turned fluffy. Let it sit off the heat for 5 minutes before fluffing it with a fork to separate the grains.

Step 2: Sauté the Vegetables

While the quinoa cooks, heat olive oil in a skillet over medium heat. Toss in the diced onion and bell pepper, sautéing until they soften and release their natural sweetness—about 5 to 7 minutes. This process deepens the flavors and adds a lovely tender bite to the dish.

Step 3: Spice it Up

Add the minced garlic, cumin, paprika, salt, and pepper to the skillet. Stir well, allowing the spices to toast gently for 2 minutes until they release their fragrant aroma. This is where the heart of the flavor builds, making the dish memorable and delicious.

Step 4: Combine Beans and Corn

Next, mix in the black beans and corn, stirring everything to combine. Cook for another 5 minutes so that the beans are heated through and the flavors meld beautifully. This step ensures every bite is as tasty as the last, delivering texture and protein in perfect harmony.

Step 5: Bring It All Together

Finally, transfer the sautéed mixture to a large bowl and fold in the fluffy quinoa. Stir gently until all ingredients are evenly mixed, creating a colorful, protein-packed bowl that’s ready to nourish and delight.

How to Serve High-Protein Vegan Recipes

Garnishes

Fresh cilantro sprigs are an absolute must; their herbaceous and vibrant notes add an exciting layer of flavor. A generous squeeze of lime juice right before eating not only brightens the dish but also cuts through the richness, balancing each mouthful perfectly.

Side Dishes

This protein-rich bowl pairs beautifully with crisp greens like a simple spinach salad or crunchy slaw. If you want to take it up a notch, roasted sweet potatoes or avocado slices add creaminess and heartiness, making the meal even more fulfilling.

Creative Ways to Present

Serve this gorgeous mixture in colorful bowls or stuff it into warm whole-wheat tortillas for a fun wrap. You can also layer it with leafy greens or roasted veggies to make a vibrant vegan power bowl that will impress anyone at the table.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next-day meal just as delightful, if not better.

Freezing

This dish freezes well, too. Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge to maintain its texture and flavor integrity.

Reheating

Reheat gently in a skillet over medium heat or microwave in short bursts, stirring occasionally to warm evenly. Adding a splash of water or broth during reheating keeps the quinoa from drying out.

FAQs

Can I use any other beans besides black beans?

Absolutely! Chickpeas, kidney beans, or pinto beans all work great and deliver different but equally delicious protein sources.

Is quinoa the only grain I can use?

While quinoa is perfect for its protein and texture, you can substitute with other grains like bulgur or couscous if preferred. Just adjust cooking times accordingly.

How spicy is this recipe?

The spice level is mild and comforting, thanks to cumin and paprika. You can adjust by adding chili powder or cayenne if you like a kick.

Can I make this recipe oil-free?

Yes! You can sauté the vegetables in a bit of vegetable broth or water instead of olive oil to keep it oil-free while still flavorful.

Is this recipe suitable for meal prepping?

Definitely! Its protein-packed nature and sturdy vegetables make it ideal for prepping your meals ahead, saving time without sacrificing taste.

Final Thoughts

High-Protein Vegan Recipes like this one make plant-based eating a joy and a breeze. From its wholesome ingredients to its satisfying flavors, this dish embodies why I love sharing these meals with friends and family. Give it a try—you might just find your next kitchen favorite that’s as nourishing as it is delicious.

High-Protein Vegan Recipes Recipe

★★★★★

5.2 from 7 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This high-protein vegan quinoa and black bean bowl combines wholesome ingredients like quinoa, black beans, and colorful vegetables, making it a nutritious, flavorful, and satisfying meal perfect for lunch or dinner. Packed with plant-based protein and fiber, it’s easy to prepare and seasoned with aromatic spices for a deliciously healthy dish.

Instructions

Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. Combine the rinsed quinoa and water or vegetable broth in a medium pot. Bring to a rolling boil, then reduce heat to low and cover the pot. Allow it to simmer gently for about 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.
Let Quinoa Rest: Remove the pot from heat and keep it covered, letting the quinoa sit for an additional 5 minutes. This resting stage lets the grains fully steam and fluff up. Afterward, fluff the quinoa gently with a fork to separate the grains.
Sauté Vegetables: While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced red onion and bell pepper, sautéing for 5 to 7 minutes until the vegetables soften and become fragrant.
Add Aromatics and Spices: Stir in the minced garlic along with cumin, paprika, salt, and pepper. Continue to cook for another 2 minutes so the spices release their aromas and infuse the vegetables.
Combine Beans and Corn: Add the drained black beans and corn to the skillet, mixing everything thoroughly. Cook for an additional 5 minutes to heat them through evenly.
Mix Quinoa and Vegetable Mixture: Transfer the cooked quinoa to a large mixing bowl. Add the sautéed vegetable, bean, and corn mixture. Stir everything together until well combined and flavors meld.
Serve: Serve the quinoa and black bean bowl while warm, garnished with fresh cilantro and lime wedges on the side for added brightness and flavor.

Notes

You can substitute vegetable broth for water while cooking quinoa to add extra flavor.
Adjust the amount of spices to your taste preference; adding a pinch of cayenne can add heat.
For extra protein, consider topping with roasted pumpkin seeds or hemp seeds.
This dish can be served cold as a salad or warm as a main meal.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Vegan, American