High-Protein Vegan Buddha Bowl in 15 Minutes

"High-protein" and "vegan" don't have to mean protein powder and plain tofu. This Buddha bowl gets its protein from a genuinely satisfying place — Not Your Amma's Masala Curry, a rich, spiced curry built on shiitake mushrooms simmered until tender — layered over quinoa and roasted vegetables for a bowl that actually keeps you full.

It's built for the "I trained today and I'm hungry" crowd as much as anyone just trying to eat better without spending an hour in the kitchen.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 1 (easily doubled)

Ingredients

• 3/4 cup cooked quinoa (or brown rice, for extra fibre)
• 1 pouch Not Your Amma's Masala Curry
• 1/2 cup roasted vegetables (broccoli, sweet potato, or bell peppers work well)
• 1/4 cup chickpeas, drained and rinsed (for an extra protein boost)
• A handful of baby spinach or rocket
• 2 tbsp plain vegan yoghurt or a drizzle of tahini
• Fresh coriander and a squeeze of lime, to finish
• Optional: toasted pumpkin seeds or almonds for crunch

Instructions

1. Get your base ready. If you don't already have quinoa cooked, get it going first — it takes about 12–15 minutes and can simmer away while you prep everything else. Meal-preppers: a big batch keeps in the fridge for days.
2. Roast or pan-sear your vegetables. If you're using leftover roasted vegetables, just reheat briefly. If starting fresh, toss sweet potato or broccoli in a little oil and roast at 200°C for 15 minutes, or pan-sear over medium-high heat for a faster version.
3. Warm the curry. Heat Not Your Amma's Masala Curry according to pack instructions — about a minute in the microwave, or a few minutes in a saucepan if you want it piping hot.
4. Warm the chickpeas. Give the chickpeas a quick 2-minute sauté in the same pan you used for the vegetables, with a pinch of cumin or chilli flakes if you like.
5. Build the bowl. Start with quinoa as your base, then arrange the masala curry, roasted vegetables, chickpeas, and spinach in sections around the bowl — this is what makes it feel like a proper Buddha bowl rather than just curry and rice.
6. Finish it. Drizzle with vegan yoghurt or tahini, scatter coriander and lime over the top, and add a crunchy topping like pumpkin seeds if you want textural contrast.

Why This Bowl Actually Delivers on Protein

Between the shiitake mushroom masala curry, the quinoa (a complete plant protein on its own), and the added chickpeas, this bowl stacks protein from three different plant sources instead of relying on one. That's a genuinely useful habit for anyone eating more plant-based meals and wondering where the protein is supposed to come from — the answer is rarely "one hero ingredient," it's layering a few good sources into the same meal.

Make It Your Own

• Swap the curry: Not Your Makcik's Rendang or Not Your Pakcik's Dendeng both work beautifully in this same bowl format if you want variety through the week.
• Lower-carb version: Swap the quinoa for cauliflower rice or a base of konjac rice.
• Meal prep: This bowl holds up well in the fridge for 2–3 days if you keep the yoghurt/tahini drizzle separate until serving.

Shop the curry that anchors this bowl: Not Your Amma's Masala Curry — or grab The Fantastic 5 Bundle to build a different bowl every night of the week.