High Protein Roasted Oven Vegetables

Elevate your vegetable game with this High Protein Roasted Oven Vegetables recipe—a nutrient-packed, flavor-loaded dish that's perfect as a hearty main or a nourishing side. Featuring protein-rich chickpeas, crispy oven-roasted tofu, and vibrant vegetables like broccoli, red bell pepper, and zucchini, this recipe is tossed in a smoky blend of garlic powder, paprika, and cumin for a savory kick. Topped with crunchy hemp and sunflower seeds, it brings a satisfying texture and an extra boost of plant-based protein. With just 15 minutes of prep and a quick stint in the oven, this wholesome, vegan-friendly dish is an easy yet impressive way to fuel your day. Perfect for meal prep, dinner parties, or a simple weeknight dinner, it’s a crowd-pleasing way to combine health and flavor.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 can (15 oz) chickpeas
• 14 oz extra firm tofu
• 2 cups broccoli florets
• 1 large red bell pepper
• 2 medium zucchini
• 1 large red onion
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons hemp seeds
• 3 tablespoons sunflower seeds

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Drain and rinse the chickpeas thoroughly and pat them dry with a clean kitchen towel. Set aside.

Step 3

Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for about 10 minutes. Then cut into 1-inch cubes.

Step 4

Chop the broccoli florets into bite-sized pieces. Cut the red bell pepper and zucchini into 1-inch chunks. Slice the red onion into thick wedges.

Step 5

In a large mixing bowl, combine the chickpeas, tofu cubes, broccoli, red bell pepper, zucchini, and red onion.

Step 6

Drizzle the vegetables and tofu in the bowl with olive oil, then sprinkle in the garlic powder, paprika, cumin, salt, and black pepper. Toss everything together until the vegetables and tofu are well coated.

Step 7

Spread the mixture evenly onto the prepared baking sheet. Make sure they are in a single layer to ensure even roasting.

Step 8

Place the baking sheet in the preheated oven and roast for 30 minutes, stirring once halfway through, until the vegetables are tender and starting to caramelize and the tofu is slightly golden.

Step 9

Remove the baking sheet from the oven and sprinkle the roasted vegetables and tofu with hemp seeds and sunflower seeds for added protein and crunch.

Step 10

Serve warm as a side dish or a main course, enjoying the delightful blend of savory flavors and textures. Optionally, garnish with fresh herbs like parsley or chives.

Nutrition Facts

Serving size	(1809.4g)

Amount per serving	% Daily Value*
Calories	2283.8

Total Fat 118.0g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 13.1g
Cholesterol 0mg	0%
Sodium 6250.0mg	0%
Total Carbohydrate 200.6g	0%
Dietary Fiber 60.5g	0%
Total Sugars 65.4g
Protein 129.4g	0%

Vitamin D 0IU	0%
Calcium 3181.2mg	0%
Iron 32.5mg	0%
Potassium 4281.8mg	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: 44.6%

Protein: 21.7%

Carbs: 33.7%