Chipotle Green Protein Bowl

With warm, caramelized brussel sprouts, fresh greens, tender sweet potato & crunchy smoked chickpeas – this bowl is finished perfectly with a creamy chipotle sauce to make for a smokey, hearty & filling protein rich meal.

Bounce back after the holidays and load up on those carbs, healthy fats, and a heft amount of plant-based protein to get back on track!


If you recreate this one don’t forget to snap a pic and tag me over on instagram @logandunn.

RECIPE: Makes 2 Bowls


Chipotle Cashew Cream

  • ½ cup Cashews, soaked overnight
  • 1 scoop Original Profi Protein Powder
  • 1 tsp Smoked Paprika
  • ¼ tsp Red Chili Flakes
  • ¾ cup Almond Milk
  • ¼ tsp Liquid Smoke
  • ¼ tsp Vegan Worcestershire Sauce
  • Salt & Black Pepper to taste

Steps: 5 minutes to prep

  • Add all ingredients for the sauce to a highspeed blender and blend on high until creamy & combined, scraping down the sides as needed.
  • Refrigerate while you prepare the rest of your bowl & keep in the fridge for up to one week.

Chipotle Green Protein Bowl

  • 1 cup Chickpeas, canned or previously cooked
  • 1 cup Arugula
  • ¼ Red Onion, diced
  • ¼ cup Sprouts
  • 2 tbsp Pumpkin seeds
  • 1 Sweet Potato
  • 1 cup Brussel Sprouts
  • ¼ cup Black Beans
  • 1 tbsp Olive Oil
  • salt & pepper to taste

Steps: 5 minutes to prep, 1 hour to bake.

  • Begin by preheating your oven to 375F.
  • Toss chickpeas in olive oil, salt, pepper, and smoked paprika. Toss on a baking tray and bake for 30 to 40 minutes or until crispy.
  • Poke holes in the top of your sweet potato and drizzle with olive oil, place on a baking tray. On the same tray toss Brussel sprouts with olive oil, salt & pepper.
  • Bake your sweet potato for 60 minutes or until tender, and your Brussel sprouts for 35-40 minutes or until charred slightly.
  • Toss black beans with salt, pepper, and smoked paprika.
  • Assemble your bowl and top with your crispy chickpeas, and high protein chipotle cashew cream.
  • Enjoy!

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