When it comes to plant-based meals, few dishes feel as vibrant and satisfying as a Buddha bowl. This high protein vegan Buddha bowl with edamame is one of my favorites — colorful, fresh, and now packing over 26g of plant-based protein per serving.
The star here is edamame — a complete plant protein — boosted with quinoa for extra protein and fiber. I’ve paired it with roasted sweet potatoes, broccoli, leafy greens, and a creamy tahini dressing for a balanced vegan meal that’s macro-friendly and delicious.
Whether you’re meal prepping for the week or making a quick dinner, this Buddha bowl will leave you full, energized, and feeling great.
How To Make High Protein Vegan Buddha Bowl With Edamame
I start by preheating the oven to 400°F (200°C). I dice the sweet potato, toss it with olive oil, salt, and pepper, then spread it on a baking sheet alongside the broccoli. They roast for about 20–25 minutes, getting those perfect golden edges.
Meanwhile, I cook my quinoa according to package directions — or pull a container from the fridge if I’ve meal-prepped it earlier in the week. While the quinoa is cooking, I boil the shelled edamame for about 5 minutes until tender, then drain and set aside.
The dressing is a quick whisk of tahini, lemon juice, maple syrup, and water until creamy and pourable.
Once the veggies are roasted, it’s time to assemble: quinoa on the bottom, a generous scoop of edamame, roasted sweet potatoes, broccoli, and a handful of fresh kale or spinach. A generous drizzle of tahini dressing ties everything together.
Easy High Protein Vegan Buddha Bowl With Edamame
Course: MainDifficulty: Easy2
servings13
minutes25
minutes504
kcal26.5
gramsIngredients
- Base:
1 cup cooked quinoa (185g) – 222 kcal, 8g protein
1 ½ cups shelled edamame (232g) – 282 kcal, 27g protein
2 cups kale or spinach, chopped – 14 kcal, 1.4g protein
- Roasted Veggies:
1 medium sweet potato, diced (130g) – 112 kcal, 2g protein
1 cup broccoli florets (91g) – 31 kcal, 2.6g protein
1 tsp olive oil – 40 kcal, 0g protein
Salt & pepper to taste
- Dressing:
2 tbsp tahini – 178 kcal, 5g protein
2 tbsp lemon juice – 8 kcal, 0g protein
1 tsp maple syrup – 17 kcal, 0g protein
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Prep the vegetables: Peel and dice the sweet potato into bite-sized cubes. Cut the broccoli into small florets.
- Season and roast: Toss the sweet potato and broccoli with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook the quinoa: While the vegetables roast, rinse quinoa under cold water. In a small pot, combine quinoa with double the amount of water (1 cup quinoa = 2 cups water). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork when done.
- Cook the edamame: Bring a pot of water to a boil. Add shelled edamame and cook for 4–5 minutes until tender. Drain well.
- Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and 2–3 tablespoons of water until smooth and pourable. Adjust water as needed.
- Assemble the Buddha bowls: Divide the quinoa between two bowls. Add equal portions of edamame, roasted sweet potato, and broccoli. Top with fresh kale or spinach.
- Drizzle and serve: Spoon the tahini dressing generously over the bowls. Serve immediately, or store components separately for meal prep.
Notes
- Calories and protein may vary based on what brand of product you use!
Tips, Variations & Storage for High Protein Vegan Buddha Bowl with Edamame
The best thing about a high protein vegan Buddha bowl with edamame is how flexible it is. You can make it exactly as written, or you can treat it as a framework and swap in whatever ingredients you love or have on hand. Here are my favorite ways to make it your own while still keeping it high in plant-based protein.
🧠 Pro Tips for Maximum Flavor and Nutrition
Season in layers – Don’t just season at the end. Lightly salt your roasting veggies, cook your quinoa with a pinch of salt, and taste the dressing before drizzling. This creates balanced flavor in every bite.
Use shelled edamame – It saves time and makes portioning easier. You can find it in the frozen section of most grocery stores.
Massage your greens – If using kale, drizzle with a touch of lemon juice and gently massage with your hands for 1–2 minutes. This makes it tender and less bitter.
Make extra dressing – This tahini dressing is so good you’ll want extra for drizzling on roasted potatoes, grain bowls, or wraps throughout the week.
🔄 Variations to Keep It Fresh
Swap the grain – Try high-protein farro, wild rice, or even buckwheat. Quinoa is my go-to for the highest protein, but variety keeps things exciting.
Go seasonal – In summer, swap sweet potato for grilled zucchini or corn. In fall, use roasted Brussels sprouts or butternut squash.
Add more protein – Top with roasted chickpeas, hemp seeds, or tempeh cubes for an even bigger protein punch.
Spice it up – Add sriracha to the dressing, sprinkle chili flakes over your veggies, or roast them with smoked paprika for depth.
🧊 Storage Tips for Meal Prep
This high protein vegan Buddha bowl with edamame is meal-prep friendly and stores beautifully if you keep components separate.
Fridge – Store quinoa, edamame, and roasted veggies in separate airtight containers for up to 4 days.
Dressing – Keep in a jar in the fridge for up to 1 week. It may thicken; whisk in water to loosen.
Assembly – Combine just before eating to keep textures fresh.
This way, you can have a protein-packed vegan meal ready in minutes all week long — no sad, soggy leftovers in sight.
