High-Protein Buddha Bowl

Apr. 23, 2026

Some meals leave you hungry an hour later—this Buddha bowl arrives like a well-dressed overachiever with plant-based protein, crunch, color, and absolutely no intention of letting that happen.

A Buddha bowl is a nourishing, all-in-one meal built from a balanced combination of grains, proteins, fresh vegetables, healthy fats, and flavorful sauces, all arranged separately in a bowl for both texture and visual appeal. Rather than being tossed together like a traditional salad, the ingredients are thoughtfully layered and composed so that each component retains its own flavor and texture. Buddha bowls are highly customizable and often emphasize whole, nutrient-dense ingredients, making them a popular choice for plant-based and high-protein meals. This version combines protein-rich quinoa, edamame, chickpeas, and hemp hearts with crisp vegetables and a creamy, savory dressing to create a filling and vibrant vegan meal.

Ingredients

1 cup dry quinoa

2 cups shelled edamame

1 cup chickpeas

1/4 cup hemp hearts

1 scoop Warrior Blend Performance - Unflavored

1 avocado - diced

1 red bell pepper - diced

1 large cucumber - diced

1 cup shredded carrots

1 cup purple cabbage

Dressing

2 tbsp soy sauce

2 tbsp lime juice

1 tbsp sesame oil

1 tbsp tahini

1 clove garlic, minced

1 tsp maple syrup

1 tsp grated ginger

Sriracha, to taste

Instructions

Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a pot. Bring it to a boil, reduce the heat to low, and let it simmer for about 15 minutes. Remove the pot from the heat, let it sit covered for 5 minutes, then fluff the quinoa with a fork and allow it to cool.

Prepare the shelled edamame by boiling it for a few minutes. Once cooked, drain the edamame and set it aside to cool.

Make the dressing by whisking together the soy sauce, lime juice, sesame oil, tahini, minced garlic, maple syrup, grated ginger, and sriracha in a small bowl. Add a scoop of Warrior Blend Performance and whisk until smooth, adding 1 to 2 tablespoons of water if needed to thin the dressing.

Dice the avocado, red bell pepper, and cucumber into bite-sized pieces, then shred the carrots and thinly slice the purple cabbage if they are not already prepared.

Divide the cooked quinoa evenly between small serving bowls to create the base of the buddha bowl.

Arrange the edamame, chickpeas, red bell pepper, cucumber, shredded carrots, and purple cabbage in separate sections on top of the quinoa so that each ingredient remains visually distinct.