Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: • 1 medium cauliflower cut into bite-sized florets (about 5 cups); • 1 large sweet potato (about 1 1/4 pounds) cut into 1/2-inch cubes (about 4 cups); • 1 pound Brussels sprouts tough outer leaves removed, trimmed, and halved; • 14 ounces extra-firm tofu pressed, and cut into 1/2-inch cubes; • 1 (15-ounce) can chickpeas drained, and rinsed (or 1 1/2 cups cooked); • Drizzle of olive oil; • 1 tablespoon fresh thyme leaves or 1 teaspoon dried; • Dash of garlic powder (optional); • Dash of onion powder (optional); • Dash of paprika (optional); • Salt and black pepper to taste; • 2 cups kale; • ¾ cup plus 2 tablespoons hummus (about 8 ounces); • 1 tablespoon plus 1 teaspoon red wine vinegar; • 1 tablespoon plus 1 teaspoon lemon juice

Instructions

Prep:10minCook:20min

High-Protein Roasted Vegetable Salad with baked tofu and crispy chickpeas is ready in just 20 minutes. It's gluten-free, rich in iron, and perfect for meal prep.

Updated at: Thu, 17 Aug 2023 04:43:49 GMT