High Protein Baked Mixed Vegetables with Herb Seasoning
Elevate your weeknight meals with this hearty and nutritious *High Protein Baked Mixed Vegetables with Herb Seasoning*. Perfectly balanced to deliver a flavorful, plant-based protein boost, this recipe combines tender broccoli, cauliflower, carrots, and red bell peppers with protein-packed tofu and chickpeas. A fragrant blend of oregano, thyme, garlic powder, and smoked paprika infuses these roasted vegetables with irresistible herbaceous and smoky flavors. With just 20 minutes of prep and 40 minutes in the oven, you'll have a wholesome, gluten-free and vegan-friendly dish that’s as satisfying as it is delicious. Garnished with fresh parsley for a final flourish, this versatile recipe shines as both a filling entree and a vibrant side dish. It's a must-try for veggie lovers and health enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 large Red bell pepper
- 2 medium Carrots
- 14 ounces Firm tofu
- 15 ounces Canned chickpeas
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Preheat your oven to 400°F (200°C).
Prepare the vegetables: Cut the broccoli and cauliflower into bite-sized florets. Slice the red bell pepper into strips and the carrots into thin rounds.
Cut the firm tofu into 1-inch cubes. Drain and rinse the canned chickpeas thoroughly.
In a large mixing bowl, combine the prepared broccoli, cauliflower, bell pepper, carrots, tofu, and chickpeas.
In a small bowl, whisk together 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to make the herb seasoning.
Pour the herb seasoning over the vegetable mixture and toss everything together until the vegetables, tofu, and chickpeas are evenly coated.
Spread the mixture evenly on a large baking sheet lined with parchment paper.
Bake in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly crispy around the edges.
Remove from the oven and sprinkle with fresh chopped parsley for garnish and extra flavor.
Serve warm as a high-protein side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 33.4 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2805 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
