Vegan Protein-Packed Roasted Vegetable Salad

Instructions

1. Preheat your oven to 400°F (200°C) and generously grease a baking sheet with nonstick spray.
2. Set aside a few broccoli florets, then arrange the remaining broccoli, chickpeas, Brussels sprouts, sweet potato, and tofu on the prepared baking sheet in separate piles.
3. Drizzle the olive oil over the vegetables and tofu, then sprinkle with salt, pepper, and chili powder. Bake for about 25 minutes until the vegetables are tender and the tofu is nicely browned.
4. For the dressing, combine hummus, lemon juice, olive oil, thyme, salt, pepper, and water in a large mason jar. Stir well to combine.
5. Add the reserved raw broccoli, roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach to the mason jar. Secure the lid tightly.
6. Store the jar in the refrigerator until you're ready to enjoy, up to 5 days.
7. Give the mason jar a good shake whenever you're ready to eat and use a fork or spoon to stir the ingredients as needed.
8. Enjoy your delicious meal!