21 Delicious, High-Protein Plant-Based Meals

THERE WAS A moment there, roughly five years ago, when the hype over plant-based eating had reached transcendent levels. Fast-food chains were slinging Impossible and Beyond patties. Celebs and athletes were hawking boxes and bags of plant-based foodstuffs. Kim Kardashian was briefly involved.

Then, as all wellness trends eventually do, everything plant-based kind of evened out. The best plant-based products stuck around, and the rest, well, didn’t. And now that the fever around gimmicky dollar-grabs is over, actual food from plants—as in fruits, vegetables, beans, legumes, grains, and more—can return to the spotlight.

It’s in that spirit that we bring to you three weeks of delicious, high-protein, plant-based meals. Each of the recipes we packed into this handy downloadable PDF are built primarily with actual plants. A few do contain plant-based “meat” products, but you know the good brands by now. Every meal contains 30 grams of muscle-building, stomach-filling protein and, naturally, a strong serving of fiber. And every recipe works because they were built by Jennifer Nickle, a private chef for athletes and a longtime recipe developer.

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What kind of recipes? Here are three, for a sample:

Breakfast

Coconut & Chia Rice Pudding

In a mason jar, whisk ¼ cup chia seeds, 2 heaping Tbsps vanilla rice protein powder, 1 oz coconut milk, 3 oz vanilla rice milk, 1 tsp vanilla extract, and ½ tsp chai spice blend. Cover and refrigerate overnight. Top with ¼ cup puffed rice, 2 Tbsp coconut flakes, plus a little maple syrup, and some sliced mango.

Lunch

Southwest Buddha Bowl

Preheat the oven to 400°F. On a large baking sheet, toss 1 scant cup of cubed sweet potato, 2 oz tempeh, cubed, ½ medium red onion, cut into half-inch dice, 1 Tbsp chili powder, and 1 Tbsp avocado oil. Bake until the sweet potato browns around the edges, 10 to 15 minutes. Carefully remove the baking sheet and mix the contents with ½ cup corn kernels and ¼ cup salsa. Transfer to a serving bowl and add a handful of baby spinach and ¼ avocado, sliced. Garnish with cilantro.

Dinner

“Beef” and Broccoli Stir Fry

In a large skillet or wok over medium, heat 1 Tbsp olive oil. Add 1 cup cubed tempeh and cook until golden brown on all sides, 5 to 7 minutes. Add 2 minced garlic cloves and 1 cup broccoli florets. Stir-fry until the broccoli starts to char, 3 to 4 minutes. Add ¼ cup edamame; cook 2 minutes. Add 1 Tbsp soy sauce, 1 Tbsp hoisin sauce, and 1 tsp sesame oil, stirring to coat evenly, and cook till heated through, 2 minutes more. Serve with brown rice, topped with sesame seeds and cilantro.

CLICK HERE TO DOWNLOAD THE PDF