Add more protein - This recipe offers plant-based protein via cashews, veggies, grains, and greens. If you want to add even more plant or animal protein to the mix, here are some ideas:
To keep the meal vegan but maximize the protein, opt for a high-protein grain like bulgar, spelt, quinoa, or farro — they offer more protein than, say, white rice would.
You could also use a can of rinsed, drained, and dried chickpeas (or another white bean like cannellini or navy beans). Add it to the sheet pan with the cauliflower if there’s room, or whip out another sheet pan. Season those like the rest of the veggies.
Or, add some meat. Chicken, shrimp, salmon, or sausage would all be great. Toss your protein of choice in the same oil + seasonings and roast it on the same sheet pan as the cauliflower — you should be able to squish everything on. If it’s not fitting, just use another sheet pan or baking dish for the meat. Here’s the timing if you’re adding an animal protein:
Roast boneless, skinless chicken thighs with the veggies the entire time.
Roast boneless, skinless chicken breasts for the final 20 minutes of cook time.
Roast shrimp for the final 3 to 5 minutes, until opaque, firm, and curled into a C but not an O.
Roast salmon for the final 15 minutes.
Roast Italian chicken sausage (or another sausage you love), sliced, for the final 10 minutes
If you have another meat that you want to use, just Google the cook time for it at 425°F! It’ll be great, you’ve got this!
