Vegan Bowls (Lemon and Herb Power Bowl) Recipe

Rating 5.0
| 3
Step up your salad game with these protein-packed vegan bowls. The lemon and herb vinaigrette doubles as a marinade for the roasted chickpeas and tofu, imparting every bite with a burst of flavor. This recipe is great to make ahead to meal prep for lunches for the week or as a quick balanced dinner.
Utensils Dinner
Globe Californian
Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.


For the Lemon and Herb Vinaigrette
2/3 cup(s)
extra-virgin olive oil
1/4 cup(s)
fresh lemon juice
garlic cloves, minced
2 tblsp
chopped parsley
1 tblsp
chopped fresh thyme (or 1 teaspoon dried)
2 tsp
chopped fresh rosemary (or 1 teaspoon dried)
1 tsp
whole grain Dijon mustard
1 tsp
maple syrup or honey
1 tsp
grated lemon zest
1 tsp
sea salt
1/4 tsp
freshly ground black pepper
For the Roasted Chickpeas and Tofu
1/4 cup(s)
lemon and herb vinaigrette, recipe above
14 ounce can of chickpeas, drained and rinsed(398 ml)
1 cup(s)
firm tofu, cut into 1-inch cubes
For the Herbed Millet "Couscous"
2 cup(s)
cooked millet
1/4 cup(s)
lemon and herb vinaigrette, recipe above
1/4 cup(s)
chopped parsley
1 tblsp
chopped fresh thyme (or 1/2 teaspoon dried)
1/2 tsp
sea salt
For the Vegan Bowls
batch of lemon and herb vinaigrette, recipe above
batch of roasted chickpeas and tofu, recipe above
batch of herbed millet “couscous”
6 cup(s)
baby spinach leaves
1 cup(s)
shredded red cabbage
1/2 lb
asparagus, trimmed and sliced
green onions, thinly sliced
avocados, diced
medium carrots, grated

Directions 6 steps | 60 Minutes

Step 1

Prepare the lemon and herb vinaigrette. In the bowl of a food processor or a blender, add the extra-virgin olive oil, lemon juice minced garlic, chopped parsley, thyme, rosemary, Dijon mustard, maple syrup, lemon zest, sea salt and black pepper. Blend until smooth and thoroughly combined.  

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Step 2

Prepare the roasted chickpeas and tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the drained chickpeas and cubed tofu with ¼ cup of lemon and herb vinaigrette. 

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Step 3

Spread the chickpeas and tofu in a single layer on the prepared baking tray. Bake for 20-30 minutes, stirring halfway through, or until starting to brown. Serve warm or cold. 

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Step 4

Prepare the herbed millet "vouscous". In a bowl, combine the cooked millet, ¼ cup of the lemon and herb vinaigrette, chopped parsley, thyme and sea salt. Mix thoroughly to combine. 

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Step 5

Assemble the vegan bowls. Evenly divide the spinach between four serving bowls. Top with small separate mounds of red cabbage, asparagus, green onions, avocados, carrots, roasted chickpeas and tofu and herbed millet. 

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Step 6

Drizzle each bowl with two tablespoons of the lemon and herb vinaigrette. Enjoy!

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  1. This recipe will serve four, but is also great for meal prep. Prepare all the ingredients and store in containers in the fridge. Assemble when ready to serve.

Nutrition Per Serving
View All
60 g
24.9 g
66 g


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Tiffany L.


Cozymeal Team Member

25 Jul 2022

I love these protein-packed vegan bowls! The flavors are amazing!

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Jolee S.


15 Jul 2022

Super satisfying and wholesome as a meatless option!

Reply to this comment
Chrystal G.


12 Jul 2022

Great meal prep go to

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