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Protein-Packed Roasted Vegetable Salad

by Merle O'Neal • from the video Make-Ahead Mason Jar Salads For The Week

Inspired by emilieeats.com

Ingredients

for 1 serving

Dressing

  • 2 tablespoons
    hummus
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    olive oil
  • 1 teaspoon
    dried thyme
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • ½ teaspoon
    water

Salad

  • nonstick cooking spray
  • ½ cup
    broccoli floret (75 g)
  • ½ cup
    chickpeas (100 g)
  • ½ cup
    brussel sprout, halved (50 g)
  • ½ cup
    sweet potato, peeled and chopped (100 g)
  • ½ cup
    tofu, pressed and chopped (125 g)
  • ¼ cup
    olive oil (60 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 tablespoon
    chili powder
  • 1 cup
    spinach (40 g)

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Preparation

  1. Preheat the oven to 400℉ (200℃). Grease a baking sheet with nonstick spray.
  2. 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.
  3. Make the dressing: In a large mason jar, combine the hummus, lemon juice, olive oil, thyme, salt, pepper, and water. Stir to combine.
  4. Add the reserved raw broccoli, the roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach and screw on the lid.
  5. Store in the refrigerator until ready to eat, up to 5 days.
  6. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  7. Enjoy!
 

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