High-Protein Vegan Sheet Pan Breakfast Prep

Preheat oven to 375 F and line a baking tray with parchment paper. Prep your potatoes, mushrooms, and cauliflower by cubing potatoes, halving mushrooms, and cutting cauliflower into florets. Add the prepped vegetables directly to a sheet pan or a mixing bowl. Add veggie grounds to the vegetable mix. Add olive oil, paprika, garlic powder, salt, and pepper, tossing everything to coat evenly. Spread the mixture evenly across the baking tray and bake for 25 minutes. After 25 minutes, add the chopped kale and bake for another 5-7 minutes or until everything is browned and cooked through. Plate into four containers. For the sauce: to a blender, add 3 tbsp tahini, 2 tbsp hemp hearts, 2 tbsp nutritional yeast, and ¼ tsp salt. Add 2-3 tbsp of water to thin, then blend until smooth. Divide the sauce evenly over each bowl or container.