Best Recipes for Plant Based Protein Meals


plant based protein meals

Plant-based protein meals are a great way to get the nutrients your body needs without consuming animal products. Many plant-based proteins are high in essential amino acids, vitamins, and minerals. Some of the best plant-based protein sources include beans, lentils, quinoa, and nuts. These foods can be incorporated into a variety of delicious and healthy recipes. Whether you are looking for a quick snack or a complete meal, there are plenty of plant-based protein options to choose from. Here are some recipes.

1. Quinoa and Black Bean Burrito Bowls

A close up of a bottle

Ingredients:

-1 cup cooked and cooled quinoa

-1 can of black beans, rinsed and drained

-1/2 red onion, diced

-1 red bell pepper, diced

-1/4 cup chopped fresh cilantro

-1 avocado, diced

For the dressing:

-1/4 cup olive oil

-3 tablespoons freshly squeezed lime juice

-2 cloves garlic, minced

-1 teaspoon chili powder

-1/2 teaspoon ground cumin

-sea salt and black pepper to taste

Directions:

1. In a large bowl, combine cooked quinoa, black beans, red onion, red bell pepper, cilantro, and avocado.

2. In a small bowl or jar, whisk together olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Pour over the salad and toss to combine. Serve at room temperature or chilled.

2. Spicy Thai Quinoa Salad

A green plant in front of a palm tree

Ingredients:

-1 cup cooked and cooled quinoa

-1 large carrot, grated

-1/2 red bell pepper, diced

-1/4 cup chopped fresh cilantro

-1/4 cup chopped peanuts

For the dressing:

-3 tablespoons freshly squeezed lime juice

-2 tablespoons coconut milk

-1 tablespoon honey

-1 teaspoon chili paste

-1/4 teaspoon ground ginger

Directions:

1. In a large bowl, combine cooked quinoa, carrot, red bell pepper, cilantro, and peanuts.

2. In a small bowl or jar, whisk together lime juice, coconut milk, honey, chili paste, and ginger. Pour over the salad and toss to combine. Serve at room temperature or chilled.

3. Kale and White Bean Salad with Lemon Dressing

Ingredients:

-1 bunch kale, stemmed and chopped into bite-sized pieces

-1 can of white beans, rinsed and drained

-1/2 red onion, diced

-1/4 cup chopped fresh parsley

-1/4 cup chopped fresh basil

For the dressing:

-3 tablespoons freshly squeezed lemon juice

-2 tablespoons olive oil

-1 clove of garlic, minced

-sea salt and black pepper to taste

Directions:

1. In a large bowl, combine kale, white beans, red onion, parsley, and basil.

2. In a small bowl or jar, whisk together lemon juice, olive oil, garlic, salt, and pepper. Pour over the salad and toss to combine. Serve at room temperature or chilled.

4. Roasted Sweet Potato Salad with Maple Balsamic Dressing

Ingredients:

-2 large sweet potatoes, peeled and diced into 1-inch cubes

-1 tablespoon olive oil

-sea salt and black pepper to taste

-1/2 cup dried cranberries

-1/4 cup chopped pecans

-1/4 cup chopped fresh parsley

For the dressing:

-3 tablespoons balsamic vinegar

-2 tablespoons pure maple syrup

-1 tablespoon Dijon mustard

-1 clove of garlic, minced

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, toss sweet potatoes with olive oil and salt and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and lightly browned.

3. Remove from the oven and let cool slightly. Add cranberries, pecans, parsley, and dressing ingredients to the bowl and toss to combine. Serve at room temperature or chilled.

5. Chickpea Salad with Tahini Dressing

Ingredients:

-1 can chickpeas, rinsed and drained

-1/2 red onion, diced

-1/4 cup chopped fresh parsley

-1/4 cup chopped fresh mint

-1/4 cup chopped fresh cilantro

-3 tablespoons freshly squeezed lemon juice

-2 tablespoons olive oil

-sea salt and black pepper to taste

For the dressing:

-3 tablespoons tahini paste

-2 tablespoons water

-1 clove of garlic, minced

Directions:

1. In a large bowl, combine chickpeas, red onion, parsley, mint, cilantro, lemon juice, and olive oil.

2. In a small bowl or jar, whisk together tahini paste, water, and garlic until smooth. Pour over the salad and toss to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

6. Beet Salad with Goat Cheese and Walnuts

Ingredients:

-2 beets, peeled and diced into bite-sized pieces

-1/4 cup chopped walnuts

-1/4 cup crumbled goat cheese

-3 tablespoons balsamic vinegar

-2 tablespoons olive oil

-sea salt and black pepper to taste

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, toss beets with olive oil and salt and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and lightly browned.

3. Remove from the oven and let cool slightly. Add walnuts, goat cheese, and balsamic vinegar and toss to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

7. Mediterranean Quinoa Salad

Ingredients:

-1 cup cooked and cooled quinoa

-1/2 red onion, diced

-1/4 cup chopped kalamata olives

-1/4 cup chopped fresh parsley

-1/4 cup crumbled feta cheese

For the dressing:

-3 tablespoons freshly squeezed lemon juice

-2 tablespoons olive oil

-1 clove of garlic, minced

-sea salt and black pepper to taste

Directions:

1. In a large bowl, combine cooked quinoa, red onion, olives, parsley, and feta cheese.

2. In a small bowl or jar, whisk together lemon juice, olive oil, and garlic. Pour over the salad and toss to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

8. Asian Cabbage Salad with Sesame Dressing

Ingredients:

-1/2 head green cabbage, thinly sliced

-1/2 head red cabbage, thinly sliced

-1 carrot, grated

-1/4 cup chopped fresh cilantro

-3 tablespoons sesame seeds

For the dressing:

-3 tablespoons rice vinegar

-2 tablespoons sesame oil

-1 tablespoon honey

-1 clove of garlic, minced

Directions:

1. In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, and sesame seeds.

2. In a small bowl or jar, whisk together rice vinegar, sesame oil, honey, and garlic. Pour over the salad and toss to combine. Serve at room temperature or chilled.

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