When I tell people I’m vegan they often assume I eat only plain salads and don’t get enough protein. That couldn’t be further from the truth — I love hearty, flavour-packed salads that leave you satisfied until your next meal. I’m not talking about a plate of lettuce, tomato and cucumber with a drizzle of vinaigrette. I mean bowls full of contrasting textures and bold tastes that still feel light and fresh.
This Guacamole Protein Bowl pairs brown rice (try the colour-changing “Unicorn” rice if you like subtle hues), black beans and crunchy roasted chickpeas to create a complete plant-based protein. The combination keeps the dish filling while staying entirely vegan.
Side note: If you make the Unicorn rice with brown rice, the colours will be softer but still visible.
This bowl brings together simple guacamole, sweet-and-spicy baby corn, rice, black beans, crunchy chickpeas and fresh vegetables. Use whatever greens you enjoy — I used a wasabi arugula found at my local store for a mild, savoury kick, but spinach, kale or mixed salad leaves work just as well. If you like heat, drizzle with Sriracha or your favourite hot sauce.
The roasted chickpeas and black beans are optional and can be swapped for other beans, nuts, seeds or gluten-free croutons to add crunch. The recipe is flexible — adjust ingredients to suit your pantry and preferences.
Prep tip: Cook a batch of rice ahead of time and keep it refrigerated. The crunchy chickpeas can be roasted the day before and stored in an airtight container; they keep well and save time when assembling the bowl.
I’d love to hear if you try this recipe — leave a comment below. If you share your creation on social media, feel free to tag me on Instagram or Facebook so I can see your version.
One Love,
A.J.
Guacamole Protein Bowl
Pin Recipe
Ingredients
Guac and Salad
- 1 serving brown rice
- 1 avocado
- 1 tsp garlic powder or 1 garlic clove
- 1 chili pepper
- 1 serving sprouts
- 1 serving arugula or whatever green you prefer
- 1 serving cucumbers
- 1 serving tomatoes
- 1 serving roasted chickpeas recipe link in article
- 1 serving black beans
Sweet & Spicy baby corn
- 1 can baby corn
- 1 tsp coconut sugar
- 1/2 tsp soy sauce or tamari
- 1 chili pepper
- 1 tsp garlic powder or garlic chips
- 1 tbsp water
Instructions
Sweet & Spicy Baby Corn
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Combine water, soy sauce (or tamari), coconut sugar and chopped chili in a small bowl. Rinse and drain the baby corn, then dry-fry it in a pan over low heat, tossing occasionally until it begins to brown. Pour the sauce over the corn, keep the heat low and let the liquid evaporate while stirring so the corn becomes glossy, slightly caramelized and still juicy.
Simple Guacamole
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Mash the avocado and mix in minced garlic (or garlic powder), the juice of half a lime, salt and pepper. Add chopped chili for heat if desired. For a chunkier guacamole, stir in diced tomato, red onion and cilantro.
Assemble the Bowl
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Arrange rice, guacamole, black beans, roasted chickpeas, baby corn and fresh vegetables in a bowl. Serve with warm or chilled rice and add hot sauce if you like. Enjoy!