High-Protein Thanksgiving Side Dish Recipes

Thanksgiving is all about gratitude, good food, and gathering with loved ones. While the spotlight often falls on the turkey, your side dishes can truly steal the show—especially when they’re packed with plant-based and lean proteins that nourish and satisfy. Whether you’re serving guests with dietary restrictions or just aiming to make your holiday table more balanced, high-protein Thanksgiving side dishes are the way to go.

In this collection, you’ll find hearty, flavorful, and wholesome recipes using lentils, beans, quinoa, tofu, and other clean protein sources. Each dish is free from pork, bacon, wine, and alcohol—perfect for those keeping things mindful and inclusive.

Let’s explore these high-protein Thanksgiving side dish recipes that will bring flavor, balance, and nourishment to your table this holiday season.

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Why Add High-Protein Side Dishes to Your Thanksgiving Menu?

Thanksgiving meals are often rich in carbs and fats, from mashed potatoes to buttery stuffing. Including high-protein sides:

• Keeps you fuller longer

• Helps balance blood sugar levels

• Adds texture and variety to your plate

• Supports muscle health and energy

• Caters to vegetarians and clean eaters

Whether you’re trying to reduce meat consumption or support your fitness goals, these sides offer smart, satisfying solutions.

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1. Quinoa-Stuffed Acorn Squash

This elegant side dish is as stunning as it is satisfying. Protein-rich quinoa is tossed with chickpeas, cranberries, kale, and herbs, then stuffed into roasted acorn squash halves.

Ingredients:

• 2 medium acorn squash, halved and seeds removed

• 1 tbsp olive oil

• 1 cup quinoa (uncooked)

• 2 cups vegetable broth

• 1 cup canned chickpeas, drained and rinsed

• 1 cup chopped kale

• ½ cup dried cranberries

• ¼ cup pumpkin seeds (pepitas)

• 1 tbsp maple syrup

• 1 tsp cinnamon

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Brush squash halves with olive oil and season with salt and pepper. Roast face-down on a baking sheet for 30–35 minutes, until tender.

3. Meanwhile, cook quinoa in vegetable broth according to package instructions.

4. In a skillet, sauté kale in a splash of olive oil until just wilted.

5. In a large bowl, mix cooked quinoa, chickpeas, kale, cranberries, pumpkin seeds, maple syrup, and cinnamon.

6. Adjust seasoning and spoon mixture into roasted squash halves.

7. Return to oven for 10 minutes before serving warm.

Protein per serving: ~14g
Perfect for: Vegetarian-friendly protein, festive presentation

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2. Lentil & Roasted Vegetable Salad with Herbed Tahini Dressing

Lentils are a powerhouse of plant-based protein, and they pair beautifully with sweet roasted vegetables and a zesty tahini dressing.

Ingredients:

• 1 cup dry green or brown lentils

• 2 cups water or broth

• 2 carrots, diced

• 1 sweet potato, peeled and cubed

• 1 red onion, sliced

• 2 tbsp olive oil

• 1 tsp paprika

• ½ tsp cumin

• Salt and pepper

For the Dressing:

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 garlic clove, minced

• 2 tbsp warm water (more if needed)

• 1 tbsp chopped fresh parsley

• Salt to taste

Instructions:

1. Cook lentils in water or broth until tender, about 20–25 minutes. Drain and cool.

2. Toss vegetables with olive oil, paprika, cumin, salt, and pepper. Roast at 425°F (220°C) for 30 minutes, turning halfway.

3. Mix lentils and roasted vegetables in a large bowl.

4. Whisk dressing ingredients until smooth. Adjust water for consistency.

5. Drizzle dressing over salad and toss gently.

Protein per serving: ~18g
Perfect for: Meal prep, make-ahead side, clean eating

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3. White Bean Mash with Garlic and Olive Oil

Creamy, comforting, and high in fiber and protein, this white bean mash is a delicious alternative to mashed potatoes.

Ingredients:

• 2 cans (15 oz) cannellini beans, rinsed and drained

• 3 garlic cloves, minced

• 2 tbsp olive oil

• ½ cup unsweetened almond milk (or oat milk)

• Salt and pepper

• Fresh thyme or parsley for garnish

Instructions:

1. In a saucepan, heat olive oil over medium. Add garlic and sauté until fragrant.

2. Add beans and almond milk, stir, and simmer for 5 minutes.

3. Use an immersion blender or potato masher to mash until smooth but slightly chunky.

4. Season with salt and pepper, garnish with herbs, and serve warm.

Protein per serving: ~12g
Perfect for: Creamy comfort without the dairy, low-glycemic side

4. Savory Tofu and Vegetable Bake

This tofu bake is a protein-packed, casserole-style side dish that’s comforting, hearty, and totally crowd-pleasing.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed

• 1 cup chopped broccoli

• 1 cup chopped zucchini

• 1 bell pepper, chopped

• ½ red onion, sliced

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp low-sodium soy sauce or tamari

• 1 tbsp nutritional yeast

• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large bowl, toss tofu and vegetables with oil, seasonings, soy sauce, and nutritional yeast.

3. Spread mixture in a greased baking dish.

4. Bake for 30–35 minutes until tofu is golden and veggies are tender.

Protein per serving: ~20g
Perfect for: Vegan main or hearty side

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5. Quinoa, Edamame & Pomegranate Salad

This refreshing, colorful salad is packed with complete proteins from quinoa and edamame, plus a burst of antioxidants from pomegranate seeds.

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 cup shelled edamame (steamed)

• ½ cup pomegranate seeds

• ¼ cup chopped mint or parsley

• 2 tbsp lemon juice

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. Cook quinoa in water until fluffy, about 15 minutes. Let cool.

2. In a large bowl, combine quinoa, edamame, pomegranate seeds, and herbs.

3. Drizzle with lemon juice and olive oil. Toss gently.

4. Season to taste and chill before serving.

Protein per serving: ~16g
Perfect for: Light and refreshing contrast to heavier dishes

6. Balsamic Tempeh with Roasted Brussels Sprouts

Tempeh is one of the best sources of plant protein, and its nutty flavor pairs perfectly with caramelized Brussels sprouts and a balsamic glaze.

Ingredients:

• 1 block tempeh, sliced into thin strips

• 2 cups Brussels sprouts, halved

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp low-sodium soy sauce

• 1 tsp maple syrup

• 1 garlic clove, minced

• Salt and black pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss tempeh and Brussels sprouts with olive oil, balsamic, soy sauce, maple syrup, garlic, salt, and pepper.

3. Spread on a baking tray and roast for 25–30 minutes, flipping halfway.

4. Serve warm, optionally drizzling with extra balsamic glaze.

Protein per serving: ~22g
Perfect for: Savory umami flavors, plant-based eaters

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Tips for Adding More Protein to Your Thanksgiving Table

• Use legumes: Lentils, chickpeas, and beans are excellent in soups, mashes, or salads.

• Add seeds & nuts: Pumpkin seeds, sunflower seeds, almonds, and walnuts increase both protein and texture.

• Lean into grains: Quinoa and farro offer more protein than traditional grains like white rice or breadcrumbs.

• Don’t forget tofu & tempeh: These soy-based ingredients can be marinated and baked, pan-fried, or crumbled into casseroles.

Frequently Asked Questions (FAQs)

Can I make these side dishes ahead of time?
Yes! Most of these dishes can be made a day ahead. Lentil salads, quinoa dishes, and white bean mash reheat well or taste great cold/room temperature.

Are these side dishes suitable for gluten-free guests?
Absolutely. All recipes here are naturally gluten-free or can be made so by using tamari instead of soy sauce and verifying labels.

What protein sources are best for vegetarian Thanksgiving dishes?
Legumes (like lentils and beans), tofu, tempeh, quinoa, edamame, seeds, and nuts are all great options that offer complete or complementary proteins.

Do I need any special equipment to make these recipes?
No special equipment is needed. A good baking tray, saucepan, and blender (for the mash) will cover almost everything.

Can I serve these as main courses?
Yes! Dishes like the quinoa-stuffed squash or tofu bake can absolutely serve as main courses for vegetarian or plant-based guests.

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Conclusion

This Thanksgiving, bring more balance to your table without sacrificing flavor. These high-protein side dishes are vibrant, nourishing, and perfect for everyone—whether you’re hosting plant-based guests or just want to feel better after your meal. Filled with wholesome ingredients and bold flavors, they’ll quickly become your new holiday favorites.

Let your Thanksgiving feast be a celebration of health, gratitude, and great taste—without the food coma.