Roasted Veggie Protein Salad Recipe
Roasted Veggie Protein Salad Recipe makes you look like you meal-prep on purpose, not because your fridge forced a responsible decision.
You roast colorful vegetables to caramelized perfection, creating deep flavor while pretending this wholesome bowl required actual culinary ambition.
This salad delivers warmth, protein, and bold texture, because clearly you want something nourishing that still feels satisfying and slightly indulgent.
Roasted Veggie Protein Salad Recipe
A hearty salad with roasted vegetables and protein-rich ingredients for a balanced meal.
Ingredients
Method
- 2 cups broccoli florets
- 1 cup bell peppers (chopped)
- 1 cup zucchini (sliced)
- 1 can chickpeas (drained, 1½ cups)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups spinach
Notes
Nutritional values (per serving)
Calories: 250Total Fat: 9g
Saturated Fat: 1g
Carbohydrates: 32g
Fiber: 7g
Protein: 10g
Vitamins and minerals (per serving)
Vitamin C: 60%Vitamin A: 40%
Iron: 15%
Folate: 20%
Potassium: 18%
Additional notes/tips
Roast vegetables until slightly crispy for best flavor.Use seasonal veggies for variety.
Add feta or tofu for extra protein.
