V1. Vegetable Delight Recipe

Prepare vegetables

Wash all vegetables. Peel the sweet potato and carrot. Cut the sweet potato into 1/2-inch cubes. Slice the carrot into 1/4-inch coins. Halve the zucchini lengthwise and slice into 1/2-inch half-moons. Core and cut the red bell pepper into 1/2-inch strips. Chop the broccoli into bite-sized florets. Thinly slice the yellow onion. Mince the garlic.

Roast firmer vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss sweet potato cubes and carrot coins with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Spread in a single layer and roast 20–25 minutes, turning once, until fork-tender and lightly browned.

Sauté remaining vegetables

While sweet potato and carrot roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add zucchini, red bell pepper, and broccoli florets. Season with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp dried oregano. Sauté 6–8 minutes until vegetables are tender-crisp.

Wilt spinach

Push vegetables to the side of the skillet, add the baby spinach, and pour in 1/4 cup vegetable broth. Stir and cook 1–2 minutes until spinach is just wilted and liquid has mostly evaporated. Combine with the other vegetables in the skillet.

Prepare tofu

While roasting and sautéing, press tofu between paper towels and a weight for 10 minutes to remove excess moisture. Cut tofu into 1/2-inch cubes. Toss tofu gently with 1/2 tablespoon olive oil, 1/2 tablespoon soy sauce, and a pinch of smoked paprika.

Pan-fry tofu

In a nonstick skillet over medium heat, add 1/2 tablespoon olive oil. Add tofu cubes in a single layer and cook 3–4 minutes per side until golden and slightly crisp. Remove and set aside.

Heat chickpeas

In the large vegetable skillet, add the drained chickpeas and the remaining 1/2 cup vegetable broth, 1 tablespoon soy sauce, and 1 teaspoon maple syrup. Stir and cook 3–4 minutes until chickpeas are heated through and liquid has reduced slightly.

Combine proteins with vegetables

Add roasted sweet potatoes and carrots to the skillet with sautéed vegetables and chickpeas. Gently fold in the pan-fried tofu. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Sprinkle the remaining 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1 tsp red pepper flakes over the combined vegetables and protein. Stir gently so the spices coat the ingredients. Cook together 2–3 minutes to marry flavors. Finish with 1 tablespoon lemon juice and stir to combine.

Transfer the Vegetable Delight to a serving platter or divide among bowls. Sprinkle chopped fresh parsley and toasted sesame seeds over the top. Serve with lemon wedges on the side for extra brightness.

Optional: serve over rice, quinoa, or warm flatbread. Leftovers store in an airtight container in the refrigerator for 3–4 days.