High Protein Herb Roasted Vegetables
Elevate your vegetable game with this satisfying and nutrient-packed High Protein Herb Roasted Vegetables recipe! Perfect for meal prep or a hearty side dish, this vibrant medley combines tender broccoli, cauliflower, and bell peppers with protein-rich chickpeas and cubes of extra-firm tofu, all roasted to perfection. Tossed in a flavorful blend of olive oil, fresh rosemary, thyme, garlic powder, and a touch of nutritional yeast for a subtle cheesy note, these roasted vegetables are both healthy and irresistibly delicious. Ready in under an hour with just 20 minutes of prep, this vegan-friendly dish is ideal for anyone seeking a high-protein, plant-based meal option bursting with comforting, herby goodness. Serve warm and enjoy the perfect balance of taste and nutrition!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 medium Carrots
- 1 can (15 oz) Chickpeas
- 1 block (14 oz) Extra-firm tofu
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Instructions
Preheat your oven to 400°F (200°C).
Drain and press the extra-firm tofu to remove excess moisture, then cut it into 1-inch cubes.
Rinse and drain the chickpeas, and dry with a paper towel to remove excess moisture.
Chop the red bell pepper, zucchini, and carrots into bite-sized pieces.
In a large mixing bowl, combine broccoli, cauliflower, red bell pepper, zucchini, carrots, chickpeas, and tofu.
Add olive oil, fresh rosemary, fresh thyme, garlic powder, salt, black pepper, and nutritional yeast to the bowl. Toss everything together until the vegetables and tofu are evenly coated with oil and seasonings.
Spread the mixture in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove the tray from the oven and let the roasted vegetables cool for a few minutes.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 35.2 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2958 mg | 228% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3077 mg | 65% | |
*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.
