20 High-Protein Vegan Breakfast Ideas For Busy Mornings

Did you know that incorporating a high-protein breakfast can help increase your energy levels and keep you feeling full longer?

You’re in the right place if you’re a busy bee looking for nutritious and satisfying breakfast options!

In this article, we’ll explore 20 high-protein vegan breakfast ideas that are delicious and quick to prepare, ensuring even the busiest mornings can start off on the right foot.

Get ready to fuel your day with creative and wholesome meals that are packed with plant-based protein!

Savory Tofu Scramble with Spinach and Chickpeas

This Savory Tofu Scramble with Spinach and Chickpeas is a flavorful, protein-packed dish that’s perfect for breakfast or brunch.

Ingredients:

14 ounces firm tofu
2 cups fresh spinach, chopped
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons nutritional yeast (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Press the tofu to remove excess moisture, then crumble it into a bowl.

2. Heat olive oil in a pan over medium heat, then add diced onion and sauté until translucent.

3. Add minced garlic to the pan and cook for an additional minute until fragrant.

4. Stir in the crumbled tofu, turmeric, smoked paprika, salt, and pepper, mixing well to combine.

5. Add chickpeas and cook for about 5 minutes, stirring occasionally.

6. Fold in the chopped spinach and cook until wilted, about 2-3 minutes.

7. If using, sprinkle nutritional yeast over the scramble before serving.

Tips:

For added flavor, try including your favorite herbs like basil or cilantro.
Serve with toast or in a wrap for a hearty meal.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Protein-Packed Overnight Oats with Almond Butter

This Protein-Packed Overnight Oats with Almond Butter recipe offers a deliciously nutty flavor while delivering a hearty dose of protein and fiber, perfect for a satisfying breakfast.

Ingredients:

1 cup rolled oats
1 cup unsweetened almond milk
2 tablespoons almond butter
1 tablespoon chia seeds
1 tablespoon honey or maple syrup
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup fresh berries (optional)
¼ cup sliced almonds (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine rolled oats, almond milk, almond butter, chia seeds, honey (or maple syrup), vanilla extract, and salt.

2. Stir the mixture well until all ingredients are thoroughly combined.

3. Divide the mixture evenly into two jars or containers with lids.

4. If desired, top each jar with fresh berries and sliced almonds.

5. Cover the jars and refrigerate overnight (or at least for 4 hours) to allow the oats to absorb the liquid and soften.

6. In the morning, stir and enjoy your protein-packed overnight oats cold or warmed up!

Tips:

Feel free to customize your oats by adding your favorite fruits, seeds, or nuts.
For more protein, consider adding a scoop of protein powder to the mix.
These oats can be stored in the fridge for up to 3 days, making them a great meal prep option.

Quinoa and Black Bean Breakfast Bowl

This Quinoa and Black Bean Breakfast Bowl is a nutritious and hearty start to your day, combining the earthy flavors of quinoa and black beans with vibrant toppings for a satisfying meal.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup corn, fresh or frozen
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Optional: Hot sauce to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.

2. In a saucepan, combine the rinsed quinoa and vegetable broth; bring to a boil.

3. Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

4. While the quinoa cooks, in a large bowl, mix black beans, corn, lime juice, cumin, salt, and pepper.

5. Once the quinoa is ready, fluff it with a fork and add it to the bowl with the black bean mixture; stir to combine.

6. Serve the mixture in bowls, topped with avocado slices, cherry tomatoes, and fresh cilantro.

7. Add hot sauce if you prefer a bit of heat, and enjoy!

Tips:

For added flavor, toast the quinoa in a dry skillet for a few minutes before cooking.
Feel free to customize the toppings with your favorites, like diced bell peppers or a dollop of Greek yogurt.
Make a larger batch to enjoy throughout the week as a nutritious breakfast option!

Chickpea Flour Pancakes with Avocado Sauce

These Chickpea Flour Pancakes with Avocado Sauce offer a delightful combination of nutty flavors and creamy avocado, making them a nutritious and satisfying meal.

Ingredients:

1 cup chickpea flour
1 cup water
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
2 tablespoons olive oil (plus more for cooking)
1 ripe avocado
2 tablespoons lime juice
1/4 cup fresh cilantro or parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a mixing bowl, combine chickpea flour, water, salt, turmeric powder, cumin powder, black pepper, and 2 tablespoons of olive oil until smooth.

2. Let the batter sit for about 10 minutes to thicken.

3. While the batter sits, prepare the avocado sauce by mashing the ripe avocado in a bowl, then stirring in lime juice and chopped cilantro or parsley until well combined.

4. Heat a non-stick skillet over medium heat and add a little olive oil.

5. Pour about 1/4 cup of the batter into the skillet for each pancake and cook for approximately 3-4 minutes on each side, or until golden brown.

6. Repeat the process until all batter is used, adding more oil to the skillet as needed.

7. Serve the pancakes warm with the avocado sauce drizzled on top or on the side.

Tips:

For extra flavor, add minced garlic or onion to the pancake batter.
Try adding chopped vegetables, like spinach or bell peppers, to the batter for added nutrition.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Vegan High-Protein Smoothie Bowl with Pea Protein

This Vegan High-Protein Smoothie Bowl with Pea Protein is a creamy, nutrient-packed treat that balances the sweetness of banana and berries with a hint of vanilla and a protein boost.

Ingredients:

1 cup almond milk
1 ripe banana
1 cup frozen mixed berries
2 tablespoons pea protein powder
1 tablespoon almond butter
1 tablespoon chia seeds
1 teaspoon vanilla extract
1/4 cup granola (for topping)
2 tablespoons coconut flakes (for topping)
Fresh berries (for garnish)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender, combine almond milk, banana, frozen mixed berries, pea protein powder, almond butter, chia seeds, and vanilla extract.

2. Blend on high until smooth and creamy, adding more almond milk if needed for desired consistency.

3. Pour the smoothie mixture into a bowl and spread it evenly.

4. Top with granola, coconut flakes, and fresh berries as desired.

5. Serve immediately and enjoy your delicious and nutritious smoothie bowl!

Tips:

For an extra creamy texture, use frozen banana instead of fresh.
Experiment with different types of nut butter to change the flavor profile.
Feel free to add spinach or kale for an additional nutrient boost.
Store any leftover smoothie in the fridge for a quick snack later, but consume within 24 hours.

Almond-Coconut Chia Seed Pudding

This Almond-Coconut Chia Seed Pudding is a delightful blend of creamy coconut and nutty almond flavors, making it a nutritious and satisfying treat.

Ingredients:

1 cup almond milk
1/2 cup coconut milk
1/4 cup chia seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup toasted almonds, chopped (for topping)
1/4 cup shredded coconut, unsweetened (for topping)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (includes chilling time)

Instructions:

1. In a mixing bowl, combine almond milk, coconut milk, chia seeds, maple syrup, vanilla extract, and salt.

2. Whisk the mixture thoroughly until the chia seeds are evenly distributed.

3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.

4. Once thickened, stir the pudding again before serving.

5. Serve in bowls or glasses, and top with chopped almonds and shredded coconut.

Tips:

For added sweetness, adjust the maple syrup to your taste.
You can mix in fresh fruits like berries or banana for a refreshing twist.
This pudding can be stored in the refrigerator for up to 5 days.

Smoky Tempeh Breakfast Burrito

This Smoky Tempeh Breakfast Burrito packs bold flavors with savory tempeh, smoky spices, and fresh veggies, making it a perfect start to your day.

Ingredients:

8 ounces tempeh, crumbled
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bell pepper, diced
1/2 onion, diced
4 large flour tortillas
1 cup fresh spinach
1/2 cup shredded cheese (optional)
1 avocado, sliced
Optional: salsa for serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat.

2. Add the crumbled tempeh and cook for about 5 minutes until it starts to brown.

3. Stir in the smoked paprika, cumin, chili powder, salt, and pepper, mixing well.

4. Add the diced bell pepper and onion; sauté for another 5-7 minutes until the vegetables are tender.

5. Remove the mixture from heat and stir in the fresh spinach until wilted.

6. Warm the tortillas in a dry skillet or microwave.

7. Assemble the burritos by placing a generous portion of the tempeh mixture onto each tortilla, adding cheese and avocado if desired.

8. Roll the tortillas tightly and serve with salsa if desired.

Tips:

For extra flavor, marinate the tempeh in soy sauce or liquid smoke before cooking.
Feel free to customize the veggies based on your preference or what’s in season.
These burritos can be made ahead and frozen; just reheat in the microwave when ready to eat.

Peanut Butter Banana Protein Energy Bites

These Peanut Butter Banana Protein Energy Bites are a delicious and nutritious snack, blending the rich flavors of peanut butter and ripe bananas for a perfect energy boost.

Ingredients:

1 cup rolled oats
1/2 cup peanut butter
1/2 cup mashed ripe banana
1/4 cup honey
1/4 cup protein powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large mixing bowl, combine the rolled oats, peanut butter, mashed banana, honey, protein powder, vanilla extract, and salt.

2. Stir the mixture until all the ingredients are well combined and form a sticky dough.

3. If desired, fold in the chocolate chips to the mixture for added sweetness.

4. Scoop out tablespoons of the mixture and roll them into balls, placing them on a baking sheet lined with parchment paper.

5. Refrigerate the energy bites for at least 30 minutes to firm up before serving.

Tips:

Use ripe bananas for the best sweetness and flavor.
Store the energy bites in an airtight container in the refrigerator for up to one week.
Substitute almond butter for peanut butter for a nut-free option.
Add chopped nuts or seeds for added texture and nutrition.

Hemp Seed and Blueberry Granola

This Hemp Seed and Blueberry Granola blends nutty, wholesome flavors with the natural sweetness of blueberries, creating a nutritious and delicious breakfast option.

Ingredients:

2 cups rolled oats
1 cup hemp seeds
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup dried blueberries
1/2 cup chopped nuts (such as almonds or walnuts)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the rolled oats, hemp seeds, chopped nuts, and salt.

3. In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until everything is evenly coated.

5. Spread the mixture evenly on the prepared baking sheet.

6. Bake for 15 minutes, then stir the granola and bake for an additional 10 minutes until golden brown.

7. Remove from the oven and let it cool, then mix in the dried blueberries.

8. Once cooled, store the granola in an airtight container.

Tips:

For added sweetness, consider adding a sprinkle of brown sugar before baking.
Feel free to substitute other dried fruits like cranberries or raisins if blueberries are not available.
Enjoy your granola with yogurt or milk for a perfect breakfast or snack.

Spiced Lentil and Vegetable Hash

This Spiced Lentil and Vegetable Hash is a hearty and flavor-packed dish, bringing together earthy lentils, vibrant veggies, and a delightful blend of spices.

Ingredients:

1 cup green or brown lentils
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 bell pepper, diced
1 medium zucchini, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach
1 tablespoon fresh lemon juice

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the lentils under cold water and drain.

2. In a large pot, combine the lentils and vegetable broth; bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender.

3. While the lentils are cooking, heat olive oil in a large skillet over medium heat.

4. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.

5. Stir in the bell pepper and zucchini; cook for another 5 minutes until they begin to soften.

6. Add the cooked lentils to the skillet along with the cumin, smoked paprika, chili powder, salt, and black pepper; mix well to combine.

7. Toss in the spinach and cook until wilted, about 2 minutes.

8. Remove from heat and stir in the lemon juice before serving.

Tips:

Feel free to add or substitute with your favorite vegetables.
For a protein boost, add a poached egg on top before serving.
This dish can be refrigerated and enjoyed as leftovers for several days.

Edamame and Avocado Toast

This Edamame and Avocado Toast combines creamy avocado with the fresh taste of edamame, creating a nutritious and delicious combination that is perfect for any meal.

Ingredients:

1 ripe avocado
1 cup shelled edamame, cooked
2 slices whole grain bread
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for drizzling)
Fresh herbs (like cilantro or parsley, for garnish)

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Toast the slices of whole grain bread until golden brown and crispy.

2. In a bowl, mash the ripe avocado and mix in the lemon juice, sea salt, and black pepper until well combined.

3. Gently fold in the cooked edamame into the avocado mixture, being careful not to mash the edamame too much.

4. Spread the avocado and edamame mixture evenly over the toasted bread.

5. Sprinkle red pepper flakes on top, if desired, and drizzle with olive oil.

6. Garnish with fresh herbs before serving.

Tips:

For extra flavor, add a dash of garlic powder to the avocado mixture.
Feel free to customize the toppings with sliced radishes or cherry tomatoes.
Make sure to use ripe avocados for the best taste and creaminess.

High-Protein Vegan Muffins with Flaxseed

These High-Protein Vegan Muffins with Flaxseed are not only deliciously nutty, but also packed with protein, making them a perfect guilt-free snack.

Ingredients:

1 cup whole wheat flour
1/2 cup almond flour
1/2 cup ground flaxseed
1/2 cup maple syrup
1 cup non-dairy milk
1/4 cup coconut oil, melted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup chopped nuts or seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large mixing bowl, combine the whole wheat flour, almond flour, ground flaxseed, baking powder, baking soda, and salt.

3. In another bowl, whisk together the maple syrup, non-dairy milk, melted coconut oil, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

5. If using nuts or seeds, fold them into the batter now.

6. Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.

7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips:

For added sweetness, you can add a handful of dried fruit, like raisins or cranberries.
To make these muffins gluten-free, substitute the whole wheat flour with a gluten-free flour blend.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Cinnamon Protein Quinoa Porridge

This Cinnamon Protein Quinoa Porridge is a wholesome and delicious breakfast that combines the nutty flavor of quinoa with the warm spice of cinnamon for a nutritious start to your day.

Ingredients:

1 cup quinoa
2 cups almond milk (or any milk of choice)
1 tablespoon cinnamon
2 tablespoons maple syrup (or honey)
1 scoop protein powder (vanilla or unflavored)
1/4 cup chopped nuts (e.g., walnuts or almonds)
1/4 cup raisins or dried cranberries
1/2 teaspoon vanilla extract
Pinch salt

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Instructions:

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.

2. In a medium saucepan, combine the rinsed quinoa and almond milk, and bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.

4. Stir in the cinnamon, maple syrup, protein powder, vanilla extract, and salt until well combined.

5. Cook for an additional 2-3 minutes, stirring as needed, until everything is heated through.

6. Serve warm, topped with chopped nuts and dried fruit as desired.

Tips:

For added creaminess, you can stir in a splash of your favorite nut butter just before serving.
Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.
This porridge can be made in advance and stored in the fridge for a quick breakfast during the week—just reheat and add a splash of milk if it thickens.

Green Protein Smoothie with Spinach and Hemp

This Green Protein Smoothie with Spinach and Hemp is packed with nutrients and offers a refreshing, earthy flavor that makes it a perfect start to your day.

Ingredients:

2 cups fresh spinach
1 ripe banana
1 tablespoon hemp seeds
1 cup almond milk
1 tablespoon almond butter
1 tablespoon honey or maple syrup (optional)
½ teaspoon vanilla extract
½ cup ice cubes

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 5 minutes

Instructions:

1. Add all the ingredients into a blender starting with the almond milk for easier blending.

2. Blend on high until smooth and creamy, about 1-2 minutes.

3. Taste and adjust sweetness if needed by adding honey or maple syrup.

4. Pour into a glass and enjoy immediately.

Tips:

For extra protein, consider adding a scoop of your favorite protein powder.
Use frozen banana or add more ice for a chillier smoothie.
Feel free to substitute the almond milk with any other plant-based milk of your choice.
Spinach can be substituted with kale for a different flavor profile.

Roasted Sweet Potato and Lentil Breakfast Bowl

This Roasted Sweet Potato and Lentil Breakfast Bowl is a delightful combination of sweet and savory flavors, packed with nutrients and perfect for starting your day.

Ingredients:

2 cups cubed sweet potatoes
1 cup cooked lentils
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 cups fresh spinach
1/2 avocado, sliced
1 tablespoon tahini
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, black pepper, and cayenne pepper, if using.

3. Spread the seasoned sweet potatoes on the lined baking sheet and roast in the oven for about 25-30 minutes, or until tender and lightly caramelized.

4. While the sweet potatoes are roasting, prepare the lentils if they are not already cooked.

5. In a separate pan, lightly sauté the fresh spinach until wilted.

6. In a small bowl, mix together tahini and lemon juice to create a creamy dressing.

7. Once the sweet potatoes are done, assemble the bowl by layering the lentils, roasted sweet potatoes, sautéed spinach, and sliced avocado.

8. Drizzle the tahini dressing over the top and sprinkle with chopped parsley before serving.

Tips:

For added protein, consider topping with a poached egg.
Feel free to customize the bowl with your favorite vegetables.
Leftovers can be stored in the refrigerator for up to 3 days; reheat before serving.

Vegan Protein Waffles with Agave Syrup

These Vegan Protein Waffles with Agave Syrup are a deliciously fluffy breakfast packed with plant-based protein, perfect for a nutritious start to your day.

Ingredients:

1 cup whole wheat flour
1/2 cup plant-based protein powder
2 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
1 tablespoon agave syrup (plus extra for serving)
1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, plant-based protein powder, ground flaxseed, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the almond milk, agave syrup, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

4. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it if necessary.

5. Pour enough batter onto the waffle iron to cover the surface, close the lid, and cook according to the iron’s instructions (usually about 4-5 minutes) until golden brown.

6. Carefully remove the waffle and repeat with the remaining batter.

7. Serve warm, drizzled with additional agave syrup and your favorite toppings.

Tips:

For extra flavor, add cinnamon or cocoa powder to the batter.
Mix in some chopped nuts or berries for added texture and taste.
Store any leftover waffles in the fridge and reheat for a quick breakfast during the week.

Spicy Kidney Bean Breakfast Tacos

This Spicy Kidney Bean Breakfast Taco recipe offers a delightful kick with robust flavors, making every morning exciting and satisfying!

Ingredients:

1 can kidney beans, drained and rinsed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (adjust to taste)
4 small corn tortillas
½ cup diced tomatoes
¼ cup fresh cilantro, chopped
¼ cup avocado, diced
salt to taste
lime wedges for serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat olive oil in a skillet over medium heat and add diced onion, sauté until translucent.

2. Add minced garlic and cook for another minute until fragrant.

3. Stir in the kidney beans, chili powder, cumin, cayenne pepper, and salt. Cook for about 5 minutes until heated through.

4. Warm the corn tortillas in a separate pan or microwave until pliable.

5. Assemble the tacos by placing the spicy bean mixture onto each tortilla.

6. Top with diced tomatoes, avocado, and chopped cilantro.

7. Serve with lime wedges on the side for an extra zing!

Tips:

For added heat, include sliced jalapeños on top.
Feel free to substitute kidney beans with black beans for a different flavor.
These tacos are also great for meal prep; just store the filling separately in the fridge.
Experiment with toppings like shredded cheese or sour cream to suit your taste.

Avocado and White Bean Spread on Toast

This Avocado and White Bean Spread on Toast is special for its creamy texture and bright flavors, making it a satisfying and nutritious treat.

Ingredients:

1 ripe avocado
1 cup cooked white beans (cannellini or navy beans)
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices whole grain bread
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro (optional)

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a bowl, mash the ripe avocado with a fork until smooth.

2. Add the cooked white beans, lemon juice, minced garlic, salt, and pepper to the bowl, and mix until well combined.

3. Toast the whole grain bread slices in a toaster or on a skillet until golden brown.

4. Drizzle the toast with olive oil and spread the avocado and white bean mixture generously on top.

5. Sprinkle with chopped cilantro if desired and serve immediately.

Tips:

Ensure the avocado is ripe for the best flavor and creaminess.
Feel free to customize the spread by adding spices like cumin or paprika.
Use your favorite type of bread for toasting; sourdough also works well.

Berry and Almond Protein Parfait

This Berry and Almond Protein Parfait is a deliciously nutritious treat, combining vibrant berries and crunchy almonds for a perfect balance of flavor and texture.

Ingredients:

1 cup Greek yogurt
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup almond slices
2 tablespoons honey or maple syrup
1 scoop protein powder (optional)
1/4 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a bowl, mix the Greek yogurt, honey or maple syrup, protein powder, and vanilla extract until smooth.

2. In a serving glass or bowl, layer half of the yogurt mixture on the bottom.

3. Add half of the mixed berries on top of the yogurt layer.

4. Sprinkle half of the almond slices over the berries.

5. Repeat the layers with the remaining yogurt mixture, berries, and almond slices.

6. Finish with a few extra berries and almond slices on top for garnish.

Tips:

Feel free to swap the berries for your favorite fruits like kiwi or banana.
For added crunch, use granola instead of or in addition to the almond slices.
Make it ahead of time for a quick breakfast or snack by storing in the fridge for up to 2 days.

Protein-Rich Hash with Seitan and Bell Peppers

This Protein-Rich Hash with Seitan and Bell Peppers offers a delightful combination of savory flavors and a hearty texture, making it a perfect dish for a satisfying meal.

Ingredients: