Maple-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Enjoy a hearty medley of roasted root vegetables elevated with a drizzle of maple syrup and infused with savory herbs. This dish combines the natural sweetness of carrots, parsnips, and beets with the protein boost of tofu and chickpeas, resulting in a balanced, satisfying meal that delights both the eyes and the palate.

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NUTRITION

533kcal
Protein
31.3g
Fat
17g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (78g)

1 small Beet (82g)

200g Firm Tofu

2/3 cup Cooked Chickpeas (110g approx.)

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the firm tofu into 1-inch cubes and gently pat dry. Rinse and drain the cooked chickpeas if using canned, or measure out cooked chickpeas.

  • 3

    Peel and cut the carrot, parsnip, and beet into bite-sized pieces ensuring even sizes for uniform roasting.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, and sprinkle the fresh thyme, rosemary, salt, and pepper.

  • 5

    Toss the mixture gently until all pieces are evenly coated with the seasonings.

  • 6

    Spread the mixture onto a baking sheet lined with parchment paper in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.

Maple-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Enjoy a hearty medley of roasted root vegetables elevated with a drizzle of maple syrup and infused with savory herbs. This dish combines the natural sweetness of carrots, parsnips, and beets with the protein boost of tofu and chickpeas, resulting in a balanced, satisfying meal that delights both the eyes and the palate.

NUTRITION

533kcal
Protein
31.3g
Fat
17g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (78g)

1 small Beet (82g)

200g Firm Tofu

2/3 cup Cooked Chickpeas (110g approx.)

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the firm tofu into 1-inch cubes and gently pat dry. Rinse and drain the cooked chickpeas if using canned, or measure out cooked chickpeas.

  • 3

    Peel and cut the carrot, parsnip, and beet into bite-sized pieces ensuring even sizes for uniform roasting.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, and sprinkle the fresh thyme, rosemary, salt, and pepper.

  • 5

    Toss the mixture gently until all pieces are evenly coated with the seasonings.

  • 6

    Spread the mixture onto a baking sheet lined with parchment paper in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.