Savory Mixed Protein Bowl with Grains and Veggies

You’ll absolutely love this vibrant Hodgepodge Protein Bowl recipe: a filling, protein-forward bowl featuring a flavorful massaged kale salad, nutty quinoa, sliced bratwurst, and a dollop of creamy hummus. Find this dish at our Hodgepodge food truck parked outside Forgotten Star Brewing Co. in Fridley, Minnesota, or recreate it at home with the simple, seasonal ingredients listed below.

Hodgepodge is a Midwest mobile kitchen offering an approachable, ingredient-forward menu. The Hodgepodge Protein Bowl reflects that ethos: it balances savory and sweet elements, pairs hearty protein with fresh produce, and keeps flavors bright and satisfying. The exact combination of toppings changes with the seasons, so expect small variations when you visit our food truck or adapt the recipe to what’s available in your kitchen.

Why we love bowl recipes

Bowl recipes are practical, versatile, and perfect for everyday meals. They let you combine whole grains, vegetables, and protein into one satisfying plate. The Hodgepodge Protein Bowl is easy to assemble, meal-prep friendly, and customizable: quinoa provides texture and plant-based protein, the kale salad brings freshness and color, brats add a savory, smoky note, and hummus ties the bowl together with creaminess and tang.

Hodgepodge Protein Bowl star ingredients

Full recipe and instructions are below in the recipe card.

Meat protein: Sliced brats (we use wild rice brats or chicken sausage) bring bold, savory flavor and an easy forkable texture that pairs well with the quinoa and salad.

Kale salad: The kale salad in this bowl features massaged kale, blueberries, sweet corn, red onion, and crumbled feta for a pleasant mix of savory, sweet, and tangy flavors.

Quinoa: White quinoa provides a nutty base and a boost of plant-based protein. It holds up well in bowls and absorbs flavors without getting soggy.

Hummus: A scoop of creamy hummus crowns the bowl and blends the components together. Use store-bought or your favorite homemade hummus.

Easy ingredient swaps

One of the best things about bowls is customization. No blueberries? Use dried cranberries, raspberries, or sliced strawberries. Don’t have quinoa? Substitute cooked white rice, brown rice, or cauliflower rice. Swap brats for shredded chicken, pulled pork, or grilled shrimp to suit your tastes or use leftovers.

If you’d like a heartier, smoky flavor, prepare beer-boiled or grilled brats and slice them into rounds for the bowl. For a lighter plant-based option, swap the sausage for roasted chickpeas or seasoned tofu.

Storage

Store leftovers in airtight containers in the refrigerator for 2–3 days. Keep hummus and dressing separate until serving to preserve texture and freshness. When packing for meal prep, layer components so salads don’t become soggy—quinoa and brats can go in the bottom, kale salad and fruit on top, hummus in a small container.

Meal prep

These bowls are ideal for weekly meal prep. Prepare quinoa, cook brats, and toss the kale salad without dressing. Refrigerate components separately and assemble fresh each day, adding hummus, extra berries, and a squeeze of lemon when serving.