18 Delicious Protein Bowl Recipes for Fitness Enthusiasts

Hey there, fitness friends and flavor seekers! Are you on the hunt for meals that pack a protein punch without skimping on taste? You’re in luck! We’ve rounded up 18 Delicious Protein Bowl Recipes that are as nutritious as they are mouthwatering. Perfect for post-workout fuel or a quick, satisfying dinner, these bowls are sure to keep your taste buds and muscles happy. Let’s dive in!

Grilled Chicken and Quinoa Protein Bowl

Looking for a hearty yet healthy meal that packs a protein punch? This Grilled Chicken and Quinoa Protein Bowl is your answer, combining lean protein with wholesome grains for a satisfying dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a medium saucepan, bring 2 cups water to a boil. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. Preheat grill to medium-high heat. Brush chicken breasts with 1 tbsp olive oil and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In a large bowl, combine cooked quinoa, sliced chicken, avocado, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and toss gently to combine.

The magic of this bowl lies in the smoky grilled chicken paired with the creamy avocado and zesty lime, creating a flavor profile that’s both bold and refreshing.

Tip: For an extra kick, add a sprinkle of chili flakes or a dash of hot sauce before serving.

Beef and Broccoli Protein Bowl

This Beef and Broccoli Protein Bowl is a hearty, flavor-packed meal that comes together in just 30 minutes, perfect for busy weeknights.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 cup cooked quinoa
• 1 tbsp sesame seeds for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add flank steak and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add broccoli florets and minced garlic. Cook for 2-3 minutes until broccoli is bright green and slightly tender.
3. Return the steak to the skillet. Add soy sauce, honey, sesame oil, and red pepper flakes. Stir to combine and cook for another 2 minutes until everything is well coated and heated through.
4. Divide cooked quinoa between two bowls. Top with the beef and broccoli mixture. Garnish with sesame seeds.

The combination of sweet honey and savory soy sauce creates a glaze that clings beautifully to the steak and broccoli, making every bite irresistible.

Tip: For an extra crunch, sprinkle some chopped peanuts on top before serving.

Salmon and Avocado Protein Bowl

Dive into this Salmon and Avocado Protein Bowl for a meal that’s as nutritious as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup cooked quinoa
• 1/2 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp honey

Instructions

1. Preheat your oven to 400°F. Place the salmon on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. While the salmon cooks, assemble the bowls. Divide the cooked quinoa between two bowls. Top with baked salmon, sliced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp soy sauce, and 1 tsp honey. Drizzle this dressing over the bowls before serving.

The creamy avocado and the tangy-sweet dressing bring out the richness of the salmon, making every bite a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle some toasted sesame seeds or chopped almonds on top before serving.

Turkey and Sweet Potato Protein Bowl

Looking for a hearty yet healthy meal that packs a protein punch? This Turkey and Sweet Potato Protein Bowl is your answer, combining lean ground turkey with the natural sweetness of roasted sweet potatoes for a balanced and satisfying dish.

Ingredients

• 1 lb lean ground turkey
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic glaze

Instructions

1. Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika. Spread them out on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the ground turkey in a skillet over medium heat, breaking it apart with a spoon, until no pink remains, about 8-10 minutes. Season with a pinch of salt and black pepper.
3. Divide the baby spinach between two bowls. Top with the cooked turkey and roasted sweet potatoes. Sprinkle with crumbled feta cheese and drizzle with balsamic glaze.

The contrast of the creamy feta against the smoky sweet potatoes and savory turkey creates a flavor profile that’s both complex and comforting. Perfect for those nights when you want something nutritious without sacrificing taste.

Tip: For an extra crunch, sprinkle some toasted walnuts or pecans on top before serving.

Tofu and Edamame Protein Bowl

Looking for a protein-packed meal that’s as nutritious as it is delicious? This Tofu and Edamame Protein Bowl is your answer, combining savory tofu with sweet edamame for a satisfying dish.

Ingredients

• 1 cup firm tofu, cubed
• 1 cup shelled edamame
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds
• 2 cups cooked quinoa

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. Add the cubed tofu to the skillet and cook for 5 minutes, stirring occasionally, until golden brown.
3. Stir in 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes.
4. Add the shelled edamame and cook for 3 minutes, until heated through.
5. Divide the cooked quinoa between two bowls, top with the tofu and edamame mixture, and sprinkle with 1 tbsp sesame seeds.

The magic of this bowl lies in the contrast between the crispy tofu and the tender edamame, all brought together by the nutty quinoa and a hint of sesame.

Tip: For an extra crunch, toast the sesame seeds in a dry pan before sprinkling them over the bowl.

Shrimp and Mango Protein Bowl

Bright, juicy mango and succulent shrimp come together in this protein-packed bowl that’s as vibrant as it is satisfying.

Ingredients

• 1 cup cooked quinoa
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1 avocado, sliced
• 2 cups baby spinach
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. In a large bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. In a small bowl, whisk together lime juice and honey to create the dressing.
4. Divide the cooked quinoa among two bowls. Top with baby spinach, cooked shrimp, diced mango, and avocado slices.
5. Drizzle the lime-honey dressing over each bowl and sprinkle with chopped cilantro.

The contrast of sweet mango with the tangy lime dressing and savory shrimp makes every bite a delightful surprise.

Tip: For an extra crunch, sprinkle some toasted almonds or pepitas on top before serving.

Egg and Spinach Protein Bowl

Kickstart your day with this Egg and Spinach Protein Bowl, a nutrient-packed meal that’s as satisfying as it is simple to whip up.

Ingredients

• 1 cup fresh spinach, tightly packed
• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp feta cheese, crumbled

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté for 2 minutes until just wilted. Remove from skillet and set aside.
2. In the same skillet, crack the eggs and cook to your preference, about 3 minutes for sunny-side up or 4 minutes for over easy.
3. Arrange the sautéed spinach, cooked eggs, avocado slices, and cherry tomatoes in a bowl. Season with salt and black pepper, then sprinkle feta cheese on top.

The creamy avocado and tangy feta cheese create a delightful contrast with the earthy spinach and rich eggs, making every bite a harmonious blend of flavors.

Tip: For an extra protein boost, add a sprinkle of hemp seeds or a handful of chickpeas to the bowl.

Lentil and Kale Protein Bowl

Looking for a hearty, nutritious meal that packs a protein punch? This Lentil and Kale Protein Bowl is your answer, combining earthy lentils with vibrant kale for a dish that’s as satisfying as it is healthy.

Ingredients

• 1 cup dried green lentils, rinsed
• 4 cups water
• 1 bunch kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
2. While the lentils cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the kale, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 5 minutes until kale is wilted but still bright green.
3. Drain any excess water from the lentils and return them to the saucepan. Stir in the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tbsp lemon juice.
4. Divide the lentils between two bowls. Top with the sautéed kale, sliced avocado, and crumbled feta cheese.

The magic of this bowl lies in the contrast between the creamy avocado and the tangy feta, elevating the humble lentils and kale to something truly special.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Chickpea and Cucumber Protein Bowl

Looking for a refreshing yet protein-packed meal? This Chickpea and Cucumber Protein Bowl is your go-to for a quick, nutritious lunch or dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp fresh dill, chopped

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
3. Pour the dressing over the chickpea mixture and toss gently to coat.
4. Sprinkle the feta cheese and fresh dill over the top.
5. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

The crisp cucumber and creamy feta create a delightful contrast, while the lemon-dill dressing brings a bright, herby zing that ties everything together.

Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Pork and Apple Protein Bowl

This Pork and Apple Protein Bowl is a delightful mix of savory and sweet, perfect for a quick yet satisfying meal that doesn’t skimp on flavor.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch pieces
• 1 tbsp olive oil
• 1 large apple, diced
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 2 cups baby spinach

Instructions

1. In a medium pot, bring 2 cups of water to a boil. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork pieces, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add diced apple and 1/4 tsp cinnamon. Cook for 3 minutes until slightly softened. Stir in 1 tbsp honey and 1 tbsp Dijon mustard, then add the pork back to the skillet to coat.
4. Divide cooked quinoa among bowls, top with pork and apple mixture, and 2 cups baby spinach. The heat from the ingredients will gently wilt the spinach.

The combination of cinnamon-spiced apples with savory pork creates a harmony of flavors that’s both unexpected and utterly comforting.

Tip: For an extra crunch, sprinkle some toasted walnuts on top before serving.

Black Bean and Corn Protein Bowl

Looking for a hearty, protein-packed meal that’s as vibrant as it is nutritious? This Black Bean and Corn Protein Bowl is a colorful, satisfying dish that comes together in a flash.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen and thawed)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine the cooked quinoa, black beans, corn, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to create the dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine, ensuring everything is evenly coated.
4. Sprinkle the chopped cilantro over the top for a fresh, herby finish.

The creamy avocado and zesty lime dressing bring this bowl to life, making it a perfect balance of flavors and textures for any day of the week.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Tuna and White Bean Protein Bowl

Looking for a protein-packed meal that’s as satisfying as it is simple? This Tuna and White Bean Protein Bowl is your answer, combining creamy beans with flaky tuna for a dish that’s both nutritious and delicious.

Ingredients

• 1 can (5 oz) tuna in water, drained
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the tuna and white beans, gently flaking the tuna with a fork.
2. Add the red onion and parsley to the bowl, tossing lightly to mix.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
4. Pour the dressing over the tuna and bean mixture, stirring until everything is evenly coated.
5. Let the bowl sit for 5 minutes to allow the flavors to meld before serving.

The magic of this bowl lies in the contrast between the creamy beans and the bright, zesty dressing, making every bite a delightful surprise.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Venison and Wild Rice Protein Bowl

This Venison and Wild Rice Protein Bowl is a hearty, nutrient-packed meal that brings the rich flavors of the wild right to your dinner table.

Ingredients

• 1 cup wild rice, rinsed
• 1 lb venison steak, cut into thin strips
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups baby spinach
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 2 tbsp balsamic vinegar

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the venison strips with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Add to the skillet and cook for 3-4 minutes per side until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and the baby spinach. Cook for 1-2 minutes until just wilted.
4. To assemble the bowls, divide the cooked wild rice among four bowls. Top with the venison strips, wilted spinach, dried cranberries, and sliced almonds. Drizzle each bowl with 1/2 tbsp balsamic vinegar.

The combination of tender venison, chewy wild rice, and sweet cranberries creates a symphony of textures and flavors that’s both satisfying and sophisticated.

Tip: For an extra flavor boost, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the bowls.

Tempeh and Brussels Sprouts Protein Bowl

Looking for a hearty, plant-based meal that’s packed with protein and flavor? This Tempeh and Brussels Sprouts Protein Bowl is a game-changer for weeknight dinners.

Ingredients

• 1 cup tempeh, cubed
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the tempeh and Brussels sprouts with 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the mixture on the prepared baking sheet and bake for 25 minutes, stirring halfway through, until the Brussels sprouts are tender and the tempeh is golden.
4. Divide 1 cup cooked quinoa between two bowls, top with the roasted tempeh and Brussels sprouts, and sprinkle with 1/4 cup dried cranberries and 2 tbsp pumpkin seeds.

The smoky sweetness of the tempeh paired with the crunch of pumpkin seeds creates a texture and flavor combo that’s irresistibly satisfying.

Tip: For an extra flavor boost, drizzle with a little tahini or your favorite dressing before serving.

Lamb and Farro Protein Bowl

This Lamb and Farro Protein Bowl is a hearty, nutritious meal that combines tender lamb with chewy farro and fresh veggies for a satisfying dish that’s as delicious as it is wholesome.

Ingredients

• 1 cup farro
• 1 lb lamb loin, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse the farro under cold water, then cook according to package instructions. Drain and set aside.
2. While the farro cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the lamb cubes, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Cook for 5-7 minutes, turning occasionally, until the lamb is browned and cooked to your liking. Remove from heat.
3. In a large bowl, combine the cooked farro, lamb, cherry tomatoes, cucumber, and red onion. Drizzle with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, and lemon juice. Toss gently to combine.
4. Sprinkle with fresh parsley before serving.

The combination of smoky lamb and fresh, crunchy vegetables over nutty farro creates a texture and flavor contrast that’s irresistibly satisfying.

Tip: For an extra burst of freshness, add a handful of arugula or spinach leaves just before serving.

Duck and Cherry Protein Bowl

This Duck and Cherry Protein Bowl is a delightful mix of savory and sweet, perfect for a nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup cooked duck breast, sliced
• 1/2 cup fresh cherries, pitted and halved
• 1 cup cooked quinoa
• 2 cups baby spinach
• 1/4 cup crumbled goat cheese
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the baby spinach and cooked quinoa as the base of your protein bowl.
2. Top the greens and quinoa with sliced duck breast and halved cherries.
3. Sprinkle the crumbled goat cheese evenly over the top.
4. Drizzle with olive oil and balsamic glaze, then season with salt and black pepper.
5. Toss gently to combine all the ingredients, ensuring the dressing coats everything lightly.

The combination of tender duck, juicy cherries, and creamy goat cheese creates a symphony of flavors and textures that’s both satisfying and elegant.

Tip: For an extra touch of sweetness, toast some walnuts and sprinkle them on top before serving.

Sardine and Arugula Protein Bowl

Looking for a quick, nutritious meal that packs a flavor punch? This Sardine and Arugula Protein Bowl is your go-to for a satisfying lunch or dinner that comes together in minutes.

Ingredients

• 1 can (4.25 oz) sardines in olive oil, drained
• 2 cups fresh arugula
• 1/2 cup cooked quinoa
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the arugula, cooked quinoa, cherry tomatoes, and avocado slices.
2. Add the sardines on top of the salad mixture.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad.
4. Gently toss the salad to combine all the ingredients and ensure everything is evenly coated with the dressing.

The beauty of this bowl lies in the contrast between the peppery arugula and the rich, oily sardines, creating a harmony of flavors that’s both bold and refreshing.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Bison and Butternut Squash Protein Bowl

This Bison and Butternut Squash Protein Bowl is a hearty, nutrient-packed meal that brings together the rich flavors of ground bison and sweet butternut squash in a dish that’s as satisfying as it is healthy.

Ingredients

• 1 lb ground bison
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 cups cooked quinoa
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, heat a large skillet over medium heat. Add the ground bison, breaking it apart with a spoon. Cook for 5 minutes until no longer pink.
3. Season the bison with 1/4 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Stir well and cook for another 2 minutes to blend the flavors.
4. Divide the cooked quinoa between two bowls. Top with the seasoned bison and roasted butternut squash. Garnish with fresh parsley.

The smoky paprika and garlic-infused bison pairs beautifully with the natural sweetness of the butternut squash, creating a balanced and flavorful protein bowl that’s perfect for a post-workout meal or a cozy dinner.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Conclusion

We hope these 18 protein-packed bowl recipes inspire your next meal prep or post-workout feast! Each dish is a delicious step toward your fitness goals. Try them out, share your favorites in the comments, and don’t forget to pin this roundup on Pinterest for easy access. Happy cooking, fitness friends!