Protein-Packed Roasted Vegetable Salad
Ingredients
Dressing
2 tablespoons hummus
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
½ teaspoon water
Salad
nonstick cooking spray
½ cup broccoli floret
½ cup chickpea
½ cup brussel sprout, halved
½ cup sweet potato, peeled and chopped
½ cup tofu, pressed and chopped
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 cup spinach
Preparation
Preheat the oven to 400℉ (200℃). Spray 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.
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, chickpeas, Brussels sprouts, sweet potato, 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.
Source: Tasty.Co
