High Protein Oven-Roasted Mixed Vegetables

Elevate your weeknight dinners with this flavorful and nutrient-packed High Protein Oven-Roasted Mixed Vegetables recipe! Brimming with colorful veggies like bell peppers, zucchini, broccoli, and baby carrots, plus hearty plant-based proteins from chickpeas and crispy tofu, this dish offers a deliciously satisfying way to meet your protein goals. Tossed in a savory blend of garlic powder, cumin, and paprika, and roasted to perfection, these vibrant ingredients boast irresistible caramelized edges with a tender interior. Quick to prepare in just under an hour, this recipe is perfect for meal prep or as a wholesome side dish. Garnished with fresh parsley and a squeeze of lemon for a zesty finish, this high-protein, vegetarian-friendly recipe is as nourishing as it is delicious.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the cubed tofu dry using paper towels to remove excess moisture. This helps the tofu to crisp up in the oven.

Step 3

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.

Step 4

Drizzle the olive oil over the vegetable and protein mixture. Sprinkle the garlic powder, cumin, paprika, black pepper, and salt on top.

Step 5

Using a spatula or your hands, toss everything together until the vegetables and proteins are well-coated with oil and spices.

Step 6

Spread the mixture in a single layer on a large baking sheet lined with parchment paper for easy cleanup.

Step 7

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.

Step 8

Remove the baking sheet from the oven, and let it cool slightly. Transfer to a serving platter.

Step 9

Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added zesty flavor.

Nutrition Facts

Serving size	(1683.9g)

Amount per serving	% Daily Value*
Calories	1538.3

Total Fat 81.4g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1923.9mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 42.9g	0%
Total Sugars 43.7g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 3117.4mg	0%
Iron 21.2mg	0%
Potassium 3783.7mg	0%

*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.

Source of Calories

Fat: 45.4%

Protein: 22.8%

Carbs: 31.8%