Try this easy and protein-packed Vegan Protein-Packed Roasted Vegetable Salad that's perfect for a healthy lunch or quick weeknight dinner.
- Preheat your oven to 400°F (200°C) and generously grease a baking sheet with nonstick spray.
- 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.
- 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.
- For the dressing, combine hummus, lemon juice, olive oil, thyme, salt, pepper, and water in a large mason jar. Stir well to combine.
- Add the reserved raw broccoli, roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach to the mason jar. Secure the lid tightly.
- Store the jar in the refrigerator until you're ready to enjoy, up to 5 days.
- 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.
- Enjoy your delicious meal!
This Vegan Protein-Packed Roasted Vegetable Salad is a simple, healthy and gluten-free recipe perfect for a light lunch.
It is packed with high-protein and high-fiber ingredients, making it a nutritious choice.
With its easy preparation and under 1 hour cooking time, this recipe is suitable for weeknight dinners or meal prep.
All you need are basic kitchen equipment such as oven mitts, a baking pan, and a chef's knife.
Get ready to enjoy a delicious and satisfying salad filled with roasted vegetables!
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