Protein Packed Roasted Vegetable Salad Recipe By Tasty

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PROTEIN-PACKED ROASTED VEGETABLE SALAD RECIPE BY TASTY

Here's what you need: hummus, lemon juice, olive oil, dried thyme, salt, pepper, water, nonstick cooking spray, broccoli floret, chickpeas, brussel sprout, sweet potato, tofu, olive oil, salt, pepper, chili powder, spinach

Provided by Merle O'Neal

Categories     Lunch

Yield 1 serving

Number Of Ingredients 18



Protein-Packed Roasted Vegetable Salad Recipe by Tasty image

Steps:

  • Preheat the oven to 400℉ (200℃). Grease a baking sheet with nonstick spray.
  • Reserve a few broccoli florets, then place the remaining broccoli, chickpeas, Brussels sprouts, sweet potato, and tofu on the baking sheet in individual piles. Drizzle with the olive oil and season with salt, pepper, and chili powder. Bake for 25 minutes, until the vegetables are tender and the tofu is browned.
  • Make the dressing: In a large mason jar, combine the hummus, lemon juice, olive oil, thyme, salt, pepper, and water. Stir to combine.
  • Add the reserved raw broccoli, the roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 950 calories, Carbohydrate 53 grams, Fat 77 grams, Fiber 17 grams, Protein 22 grams, Sugar 11 grams

2 tablespoons hummus
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon water
nonstick cooking spray
½ cup broccoli floret
½ cup chickpeas
½ cup brussel sprout, halved
½ cup sweet potato, peeled and chopped
½ cup tofu, pressed and chopped
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 cup spinach

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