Protein and fiber rich oven dish with a fine dressing. Especially suitable for active people or vegans who want to cover their protein needs with high-quality plant ingredients.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4Servings
Calories 403kcal
Ingredients
FOR THE OVEN VEGETABLES:
1HeadBroccoliapprox. 350g - stalk removed, cut into florets
300gHokkaido pumpkincut into coarse pieces, alternatively use sweet potatoes
Preheat oven to 205degrees and line a baking sheet with parchment paper.
FOR THE OVEN VEGETABLES Place squash, chickpeas, broccoli, tofu and bell bell pepper in a large bowl. Add the oil and stir once.
1 Head Broccoli, 300 g Hokkaido pumpkin, 265 g Chickpeas drained - save chickpea water for other recipes. 1 can or jar with 400g, 220 g Tofu, 1 red bell bell pepper
Add bird eye chili, paprika smoked and sweet, turmeric, cayenne pepper, garlic and salt. Stir with a wooden spoon or by hand until everything is evenly combined.
1 Bird Eye Chili, 1 tbspn Paprika, 1 tbspn Paprika, 1 tbspn Turmeric, 1 tbspn Garlic granules, ½ tbspn Cayenne pepper, Salt to taste, Pepper to taste, 30 ml Oil
Spread on a baking sheet and place in the oven.
Bake for 25 minutes and about 10 minutes before the end of the baking time add the sunflower seeds and mix well once. Close the oven and bake for another 10 minutes. If you want more roasted flavor, feel free to extend baking time up to 10 minutes more to 35 minutes.
In the meantime, mix the DRESSING. Add lemon juice, miso, maple syrup, olive oil, salt and pepper to a small bowl and mix well.
3 tbspn Sunflower seeds, 30 ml Lemon juice, 30 g Miso, 30 ml maple syrup, 15 ml Olive oil
At the end of baking time, divide oven vegetables among plates and drizzle dressing over them.
Garnish with fresh lettuce leaves, herbs and sprouts as desired, serve and enjoy!
Salt and pepper to taste, Fresh salad leaves, Fresh herbs, Sprouts at will