High Protein Oven-Roasted Mixed Vegetables
Elevate your weeknight meal with these High Protein Oven-Roasted Mixed Vegetables, a vibrant and hearty dish packed with plant-based goodness. Featuring protein-rich chickpeas and crispy baked tofu alongside a colorful medley of red and yellow bell peppers, zucchini, broccoli, baby carrots, and red onion, this recipe is as nutritious as it is satisfying. Coated in a savory blend of garlic powder, cumin, paprika, and olive oil, the vegetables caramelize beautifully while roasting, creating a dish that's bursting with flavor and texture. Prep is simple, and in just under an hour, you'll have a wholesome, oven-roasted masterpiece perfect for meal prep, a light lunch, or a nourishing side. Served with fresh parsley and zesty lemon wedges, this high-protein vegan dish is both refreshing and filling—ideal for health-conscious foodies searching for an easy, flavorful way to meet their protein needs.
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Recipe Information
Ingredients
- 1 cup chickpeas, canned and drained
- 14 oz firm tofu, cubed
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 1 cup baby carrots, halved
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges
Instructions
Preheat your oven to 425°F (220°C).
Pat the cubed tofu dry using paper towels to remove excess moisture. This helps the tofu to crisp up in the oven.
In a large mixing bowl, combine the chickpeas, cubed tofu, diced red bell pepper, diced yellow bell pepper, sliced zucchini, broccoli florets, halved baby carrots, and sliced red onion.
Drizzle the olive oil over the vegetable and protein mixture. Sprinkle the garlic powder, cumin, paprika, black pepper, and salt on top.
Using a spatula or your hands, toss everything together until the vegetables and proteins are well-coated with oil and spices.
Spread the mixture in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking, until the vegetables are tender and just starting to crisp at the edges.
Remove the baking sheet from the oven, and let it cool slightly. Transfer to a serving platter.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added zesty flavor.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 43.7 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3117 mg | 240% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3784 mg | 81% | |
*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.
