Vegan High-Protein Pasta Bowl

If you’re on the lookout for a hearty, protein-packed, plant-based meal, this Vegan High-Protein Pasta Bowl is here to deliver. Featuring lentil pasta, savory lentil meatballs, a rich tomato-based pasta sauce, and an array of high-protein veggies, this dish is as nutritious as it is delicious.

Perfect for meal prep or a satisfying dinner, it’s a complete meal that’s simple to make and bursting with flavor.

Ingredients:

For the Lentil Meatballs:

• 1 cup cooked lentils (green or brown, well-drained)
• ½ cup breadcrumbs (use gluten-free if needed)
• ¼ cup ground flaxseed
• 1 tbsp nutritional yeast
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1-2 tbsp olive oil for frying

For the Pasta Bowl:

• 8 oz lentil pasta (or your preferred high-protein pasta)
• 2 cups tomato-based pasta sauce (store-bought or homemade)
• 1 cup cooked chickpeas
• 1 cup steamed edamame (shelled)
• 1 cup spinach, roughly chopped
• 1 medium zucchini, spiralized or thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 tbsp olive oil
• Fresh basil and vegan Parmesan for garnish (optional)

Instructions:

1. Make the Lentil Meatballs:

1. In a large mixing bowl, mash the cooked lentils until slightly chunky but cohesive.
2. Add the breadcrumbs, ground flaxseed, nutritional yeast, garlic, Italian seasoning, smoked paprika, salt, and pepper. Mix until well combined.
3. Form the mixture into small balls, about 1 inch in diameter.
4. Heat olive oil in a skillet over medium heat. Fry the lentil meatballs for 2-3 minutes on each side until golden brown and crispy. Remove from heat and set aside.

2. Cook the Pasta:

1. Cook the lentil pasta according to the package instructions. Drain and set aside.

3. Prepare the Vegetables:

1. In a large skillet, heat 1 tbsp of olive oil over medium heat.
2. Add the zucchini and red bell pepper, sautéing for 3-4 minutes until slightly tender.
3. Add the spinach and cook for another 1-2 minutes until wilted.
4. Stir in the cooked chickpeas and edamame, warming them through.

4. Assemble the Pasta Bowl:

1. In the same skillet, pour in the tomato-based pasta sauce and let it simmer for 2-3 minutes.
2. Add the cooked pasta and toss until evenly coated in the sauce.
3. Divide the pasta into bowls and top each with the sautéed vegetables and lentil meatballs.
4. Garnish with fresh basil and vegan Parmesan, if desired.

Why You’ll Love This Recipe

• High in Protein: Lentil pasta, lentil meatballs, chickpeas, and edamame pack a powerful protein punch, making this meal ideal for active lifestyles.
• Rich in Nutrients: Loaded with veggies and plant-based goodness, it’s a meal that nourishes the body and soul.
• Customizable: Swap out the veggies or pasta to suit your preferences or what you have on hand.
• Meal-Prep Friendly: This dish stores well, making it perfect for lunch or dinner throughout the week.

Pro Tips for Success

• Don’t Overmix the Meatballs: Keeping the lentils slightly chunky helps create a better texture.
• Use Fresh Ingredients: Opt for fresh basil and a high-quality tomato sauce to enhance the flavor.
• Batch Cooking: Make a double batch of lentil meatballs and freeze some for future meals.
• Reheating Tip: Reheat leftovers gently on the stove with a splash of water or extra sauce to keep the pasta from drying out.

This Vegan High-Protein Pasta Bowl is proof that healthy eating doesn’t have to be bland or boring. It’s a satisfying, balanced, and flavor-packed dish that’s sure to become a favorite. Try it out, and let us know how it turns out!