These roasted chickpea quinoa bowls are a high-protein, flavor-packed option to add to your weekly meal prep or dinner rotation. They feature fluffy, cooked quinoa, crispy baked tempeh bacon and roasted chickpeas, chopped romaine lettuce, and a generous drizzle of creamy homemade vegan ranch dressing. Each bowl packs more than twenty-five grams of plant protein, along with fiber, texture, flavor, and color?what could be better"

The longer I cultivate a habit of vegan meal prep, the more I appreciate the value of vegan basics.

By “basics,” I mean straightforward components that can multitask efficiently in meals. Basics might include simple vegan proteins, homemade vegan cheeses, sauces, and snacks.

With the right basics in your fridge, you can go on to create what I think of as being “assembly” meals. They’re not so much recipes with lots of cooking steps so much as the end product of mixing and matching.
Most of the time, what I mix and match are combinations of proteins, like beans, tofu, or tempeh, whole grains, sauces, and whatever vegetables I happen to have at home.

These roasted chickpea quinoa bowls are a perfect example of what’s possible when you take the time to prepare a few solid vegan basics. Big flavor, lots of texture, and an especially nutritious meal.

Thanks to not one, but three sources of plant protein?chickpeas, quinoa, and tempeh?one of these bowls supplies about twenty-five grams of pr...