🥗✨Vegan Glow Bowl

Nutty Quinoa Power Salad

Looking for a Vegan + Protein Packed meal that’s nourishing, simple, and actually satisfying? Enter the Glow Bowl—a vibrant, flavor-packed vegan power salad loaded with plant protein, fresh veggies, and cozy roasted goodness. Whether you’re meal-prepping for the week or just need a quick dinner that feels like self-care, this bowl has you covered.

What’s Inside:

    •    Fluffy quinoa (your base of protein + fiber)

    •    Oven-baked tofu & chickpeas, seasoned to perfection

    •    Crunchy cucumbers & sweet bell peppers

    •    Fresh greens (we love spinach!)

    •    Creamy avocado

    •    Homemade cashew sauce [link to cashew sauce blog post]

Why You’ll Love It:

    •    High in protein (20–25g per serving!)

    •    Totally customizable

    •    Meal-prep friendly

    •    Ridiculously easy to make

    •    Naturally gluten-free and vegan

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Ingredients (Serves 2–4):

For the Bowl:

    •    1 cup quinoa (dry)

    •    1 block extra firm tofu, pressed & cubed

    •    1 can chickpeas (15 oz), drained and rinsed

    •    1–2 cups fresh spinach (or mixed greens)

    •    1 bell pepper, sliced (orange or any color)

    •    1/2 cucumber, chopped

    •    1 ripe avocado, mashed or sliced

Seasoning Mix:

    •    1 tbsp nutritional yeast

    •    1/2 tsp cayenne pepper (adjust to heat preference)

    •    1/2 tsp pink Himalayan salt

    •    1/2 tsp black pepper

    •    1 tsp garlic powder

    •    Optional: a mystery spice you can’t remember but somehow made it taste amazing—channel your intuition here.

For the Sauce:

    •    Use [this homemade cashew sauce recipe] (insert your link here for cross-promotion)

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Instructions:

    1.    Cook the quinoa:

Rinse 1 cup of quinoa and cook according to package instructions (usually 1 cup quinoa to 2 cups water). Fluff and let cool.

    2.    Roast the tofu + chickpeas:

Preheat your oven to 400°F (200°C). In a large bowl, toss cubed tofu and chickpeas with the seasoning mix. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and slightly crisp.

    3.    Prep the veggies:

While everything bakes, chop your cucumber, bell pepper, greens, and mash your avocado.

    4.    Assemble the bowl:

Layer quinoa, tofu, chickpeas, and veggies in bowls. Top with avocado and drizzle generously with cashew sauce.

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Meal Prep Tip:

Divide into 4 airtight containers, store sauce separately, and enjoy all week. The roasted tofu + chickpeas keep their texture well for up to 4 days in the fridge.

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Nutritional Boost:

Each serving (based on 4) packs roughly:

    •    20–25g protein

    •    Tons of fiber, healthy fats, and antioxidants

    •    Zero regrets

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Eat it cold, warm it up, or toss it together like a salad—however you serve it, this bowl glows. Perfect for busy days, lazy nights, or impressing a brunch guest who “doesn’t usually eat vegan.”

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Want the cashew sauce recipe? [Click here to make magic happen.]

Ready to batch a week’s worth of plant-powered bowls? Go forth and glow.