Best 2 Protein Packed Roasted Vegetable Salad Recipe By Tasty Recipes
**Protein-Packed Roasted Vegetable Salad: A Flavorful and Nutritious Dish**
This protein-packed roasted vegetable salad is a symphony of flavors and textures that will tantalize your taste buds and nourish your body. A delightful medley of roasted vegetables, tender quinoa, and a zesty lemon-tahini dressing come together to create a dish that is both satisfying and visually appealing. With roasted broccoli, sweet potatoes, and red onions providing a delightful crunch, this salad offers a symphony of flavors and textures that will keep you coming back for more. Quinoa adds a boost of protein and fiber, making this salad a complete and balanced meal. The tangy lemon-tahini dressing brings everything together with its creamy and flavorful embrace, creating a harmonious blend of flavors that will leave you feeling energized and satisfied. Whether you're looking for a healthy lunch option, a vibrant side dish, or a nutritious snack, this protein-packed roasted vegetable salad is sure to become a favorite in your kitchen.
HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
PROTEIN-PACKED ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: hummus, lemon juice, olive oil, dried thyme, salt, pepper, water, nonstick cooking spray, broccoli floret, chickpeas, brussel sprout, sweet potato, tofu, olive oil, salt, pepper, chili powder, spinach
Provided by Merle O'Neal
Categories Lunch
Yield 1 serving
Number Of Ingredients 18
Steps:
- Preheat the oven to 400℉ (200℃). Grease 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.
- Make the dressing: 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, sweet potato, chickpeas, Brussels sprouts, 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.
- Enjoy!
Nutrition Facts : Calories 950 calories, Carbohydrate 53 grams, Fat 77 grams, Fiber 17 grams, Protein 22 grams, Sugar 11 grams
Tips:
- Choose a variety of vegetables: The more colorful your salad, the more nutrients it will contain. Try to include a mix of vegetables from different food groups, such as leafy greens, cruciferous vegetables, root vegetables, and legumes.
- Roast your vegetables: Roasting vegetables brings out their natural sweetness and flavor. It also helps to caramelize them slightly, which gives them a delicious crispy texture.
- Use a simple vinaigrette: A simple vinaigrette made with olive oil, vinegar, and salt and pepper is all you need to dress your roasted vegetable salad. You can also add a touch of honey or maple syrup for sweetness, or a squeeze of lemon juice for brightness.
- Add protein: If you want to make your salad a complete meal, add a source of protein. This could be grilled chicken, fish, tofu, or beans.
- Serve immediately: Roasted vegetable salad is best served immediately, while the vegetables are still warm and crispy. However, you can also make it ahead of time and store it in the refrigerator for later.
Conclusion:
Roasted vegetable salad is a healthy and delicious way to get your daily dose of fruits and vegetables. It's also a great way to use up leftover vegetables. With so many different variations, there's sure to be a roasted vegetable salad recipe that everyone will enjoy. So next time you're looking for a healthy and satisfying meal, give roasted vegetable salad a try.
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