Vegetarian Frango Assado

Elevate your plant-based dining with this flavorful twist on a classic: Vegetarian Frango Assado. This vibrant recipe takes inspiration from the traditional Portuguese roast chicken dish, swapping in a hearty combination of cauliflower, baby potatoes, and colorful bell peppers for a satisfying vegetarian alternative. Coated in a zesty marinade of olive oil, lemon juice, garlic, paprika, and soy sauce, the vegetables roast to golden perfection, delivering a smoky, caramelized depth of flavor. Bursting with Mediterranean-inspired spices like oregano and cumin, this one-pan wonder is quick to prepare, coming together in just under an hour. Sprinkle with fresh parsley for a pop of freshness and serve as a standalone main or alongside crusty bread or grains for a complete meal. Perfect for weeknight dinners or stunning weekend gatherings, this 'Vegetarian Frango Assado' is a plant-based masterpiece that promises to delight everyone at the table!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 head large cauliflower
• 500 grams baby potatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 250 grams cherry tomatoes
• 60 ml olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Cut the cauliflower into medium-sized florets. Halve the baby potatoes. Cut the bell peppers into strips.

Step 3

In a large roast pan, combine the cauliflower florets, baby potatoes, bell peppers, and cherry tomatoes.

Step 4

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, oregano, cumin, soy sauce, salt, and black pepper.

Step 5

Pour the sauce over the vegetables in the roasting pan and toss everything together until well coated.

Step 6

Spread the vegetables evenly in the pan and roast in the preheated oven for about 35-40 minutes or until the potatoes are tender and the cauliflower is golden brown.

Step 7

Stir the vegetables halfway through the cooking time to ensure even roasting.

Step 8

Once cooked, remove the pan from the oven and sprinkle with freshly chopped parsley.

Step 9

Serve warm as a main dish or alongside your favorite grains or bread.

Nutrition Facts

Serving size	(2048.9g)

Amount per serving	% Daily Value*
Calories	1299.8

Total Fat 61.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3745.9mg	0%
Total Carbohydrate 171.9g	0%
Dietary Fiber 29.6g	0%
Total Sugars 32.7g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 385.7mg	0%
Iron 12.9mg	0%
Potassium 5445.7mg	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: 39.9%

Protein: 10.6%

Carbs: 49.5%