Protein-Packed Roasted Vegetable Salad
by Merle O'Neal • featured in 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)
Nutrition Info
Shop ingredients with-
Calories
477
-
Fat
24g
-
Carbs
52g
-
Fiber
16g
-
Sugar
11g
-
Protein
21g
Estimated values based on one serving size.
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Preparation
- 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!
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Tips
-
Melanie Stofcik
The dressing was way too salty. I followed the measurements on the recipe (sans the thyme) and it came out incredibly tangy/salty. I tossed that batch and made a new one without any salt or pepper, added another spoonful of hummus, and a little bit more water and it came out great.
2018-08-06T23:17:02Z Helpful (14) -
lilmu
Put dressing in day of
2018-07-02T01:37:13Z Helpful (8) -
viciousvish
Loved making this - the crunch of the green veggies and the spice of the chilly powder was sensational and it felt so clean. I didn’t have time to make hummus but a maple peanut butter dressing diluted with coconut milk worked just as well.
2018-08-10T12:42:18Z Helpful (7) -
camomyle_ginger
This was an amazing salad. I would roast the vegetable separately because the sweet potato took much longer than the broccoli and Brussels sprouts to cook. I also roasted the chickpeas which was nice. Instead of the dressing suggested, I just used olive oil and balsamic vinegar, a nice touch.
2018-08-20T19:14:10Z Helpful (6)
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