High-Protein Roasted Vegetable Salad with baked tofu and crispy chickpeas is ready in just 20 minutes. It's gluten-free, rich in iron, and perfect for meal prep.
This roasted vegetable salad is one of those meals you will make on repeat. It's loaded with plant-based protein and can be layered into a mason jar for lunch on-the-go. Prep this recipe ahead of time and enjoy it for up to four days.
This was inspired by my High-Protein Chickpea Quinoa Salad on this site, as well as this Warm Roasted Lentil & Potato Salad.
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👩🏼🌾 Ingredients
- Tofu, chickpeas, and hummus add plant-based protein to this meal. Plus, they're rich in fiber, which keeps you feeling full for hours.
- Kale and Brussels sprouts are cruciferous veggies, which are associated with a reduced risk of heart disease and stroke, and may help prevent cancer.
- Hummus gives the 3-ingredient dressing a boost of protein and creaminess. Use store bought hummus to save time.
- Sweet potatoes pack in vitamin A and fiber, and add a delicate sweetness that brings the flavors together.
See recipe card for quantities.
🫙 Substitutions
This recipe for Roasted Vegetable Salad is very versatile.
- Kale - use baby spinach or arugula instead
- Tofu - omit the tofu and double the chickpeas in the recipe as desired
- Chickpeas - omit the chickpeas and double the tofu in the recipe as desired
- Sweet potato - use butternut squash instead
- Cauliflower - substitute with broccoli florets as needed
- Fresh thyme - use fresh herbs you already have on hand
- Spices - substitute the garlic power, onion powder, and paprika for your choice of seasonings
Try this Kale Quinoa Salad with White Beans for another protein-rich warm salad you will enjoy. For more easy and protein-rich salad recipes, visit my Vegan Salad Recipes page on this site.
📖 Instructions
Step 1. Preheat the oven to 425ºF. Transfer the veggies, tofu, and chickpeas to large baking sheets in a single layer. (Reserve 3 raw cauliflower florets if you plan on making the mason jars.) Toss with olive oil and seasonings. Roast for 10 minutes.
Step 2. Toss the vegetables, chickpeas, and tofu after the vegetables have cooked for 10 minutes. Roast for about 10 minutes more, or until the sweet potatoes are fork tender, and chickpeas crispy.
Step 3. Meanwhile, mix hummus, red wine vinegar, lemon juice, and water in a medium bowl. Adjust the amount of water until the desired consistency.
Step 4. Combine the ingredients for the Roasted Vegetable Salad in a large bowl and mix for serving.
For the jars: Divide the dressing between 4 (32-ounce) mason jars. Add the raw cauliflower to keep the roasted veggies separate from the dressing. Then add the Brussels sprouts, sweet potato, cauliflower, tofu, and kale.
💡 Expert Tips
- Chop the veggies equal in size so they cook evenly.
- Roasting: Spread the tofu, chickpeas, and veggies onto the baking sheets in an single layer without overcrowding. This way, they will brown evenly instead of steaming. You may need to cook them in batches, or use more baking sheets.
- Roasting: Change the oven setting to broil (or grill) for the last few minutes of roasting for extra crispiness. Keep a close eye on the veggies, tofu, and chickpeas so they do not burn.
- For the mason jars, make sure the hummus dressing is not too thick or it may get stuck to the bottom. Reserve some raw cauliflower for the jars to separate the dressing from the roasted veggies. This will prevent them from getting soggy.
- Storage: Refrigerate any leftover High-Protein Roasted Vegetable Salad for up to 2 days. Refrigerate the mason jars for up to 4 days.
🙋🏽♀️ Recipe FAQs
My go-to plant-based protein-rich foods are lentils, chickpeas, beans (especially edamame), tofu (extra-firm), hemp seeds, nuts, seeds, and certain grains including farro and quinoa (a pseudograin).
Roast the sweet potato, Brussels sprouts, and cauliflower until just tender. Roast the chickpeas and tofu until crispy. Meanwhile, prepare the hummus dressing and chop the kale. Refrigerate the veggies separate from the chickpeas and tofu. Store the dressing and kale in two airtight containers. For serving: Either assemble and enjoy chilled, or reheat the veggies, chickpeas, and tofu at 375ºF for about 10 minutes, or until warmed through. Mix together for serving.
For the crispiest chickpeas, rub them between layers of a kitchen or paper towel to dry. You can also remove the skins at this time. Toss them in a drizzle of oil and a generous dash of garlic powder and spices. Roast at 425ºF for 15 minutes. Change the oven setting to broil and cook for about two minutes more, or until crispy.
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📖 Recipe
Roasted Vegetable Salad (High-Protein)
Ingredients
- 1 medium cauliflower cut into bite-sized florets (about 5 cups)
- 1 large sweet potato (about 1 ¼ pounds) cut into ½-inch cubes (about 4 cups)
- 1 pound Brussels sprouts tough outer leaves removed, trimmed, and halved
- 14 ounces extra-firm tofu pressed, and cut into ½-inch cubes
- 1 15-ounce can chickpeas drained, and rinsed (or 1 ½ cups cooked)
- Drizzle of olive oil
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried (optional)
- Dash of garlic powder (optional)
- Dash of onion powder (optional)
- Dash of paprika (optional)
- Salt and black pepper to taste
- 2 cups kale
For the Hummus Dressing:
- ¾ cup plus 2 tablespoons hummus (about 8 ounces)
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon plus 1 teaspoon lemon juice
Instructions
- Preheat the oven to 425ºF.
- Prepare veggies: Transfer the veggies to a large nonstick baking sheet in a single layer. (Reserve 3 raw cauliflower florets if you plan on making the mason jars.) Toss with olive oil, thyme, garlic powder, onion powder, paprika, salt and pepper. Roast on the top rack of the oven for 10 minutes.
- Prepare chickpeas & tofu: Transfer the chickpeas and tofu to a large rimmed nonstick baking sheet in a single layer. Toss with the olive oil, garlic powder, onion powder, paprika, salt and pepper. Place them on the lower rack of the oven and roast.
- Toss the vegetables, chickpeas, and tofu after the vegetables have cooked for 10 minutes. Place the vegetables on the lower rack, and the chickpeas on top. Roast for about 10 minutes more, or until the sweet potatoes are fork tender, and chickpeas crispy. Broil for an additional 2 minutes for extra crispiness.
- Make the dressing: Meanwhile, mix the hummus, red wine vinegar, lemon juice, and 3 tablespoons plus 1 teaspoon water in a medium bowl. Adjust the water until the desired consistency.
- For serving: Combine the veggies, chickpeas, and tofu in a large bowl. Pour on the dressing and mix to combine.
- For the mason jars: Divide the dressing between 4 (32-ounce) mason jars. Add the raw cauliflower to each. Then add the Brussels sprouts, sweet potato, cauliflower, tofu, and kale.
Notes
- Herbs and spices: This recipe is versatile. Use fresh herbs and spices you already have on hand.
- Tofu & chickpeas: Omit the tofu and double the chickpeas, or vice versa, as desired.
- Roasting: Spread the tofu, chickpeas, and veggies onto the baking sheets in an single layer without overcrowding. This way, they will brown evenly instead of steaming. You may need to cook them in batches, or use more baking sheets.
- Roasting: Change the oven setting to broil (or grill) for the last few minutes of roasting for extra crispiness.
- For the mason jars, make sure the dressing is not too thick or it may get stuck to the bottom. Reserve some raw cauliflower for the jars to separate the dressing from the roasted veggies. This will prevent them from getting soggy.
- Storage: Refrigerate any leftover mixed salad for up to 2 days. Refrigerate the mason jars for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Delicious, healthy and super quick!
Nisha Melvani
Thanks.I love this one!