Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

Enjoy a vibrant medley of sweet, roasted rainbow carrots paired with crispy roasted tofu and chickpeas, all tossed in a luscious honey-maple glaze with hints of garlic and thyme. This dish brings together natural sweetness and savory notes for a satisfying, nutrient-packed meal.

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NUTRITION

565kcal
Protein
33.9g
Fat
18.4g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 tbsp Honey

1 tbsp Maple Syrup

1 tsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots. Cut them into evenly sized sticks or rounds for uniform roasting.

  • 3

    Press the extra firm tofu with a clean towel to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 4

    In a large bowl, combine the carrots, tofu cubes, and drained chickpeas.

  • 5

    In a small bowl, whisk together honey, maple syrup, olive oil, salt, black pepper, dried thyme, and garlic powder.

  • 6

    Pour the glaze over the carrot, tofu, and chickpea mixture, tossing gently to coat all pieces evenly.

  • 7

    Spread the mixture out in a single layer on the prepared baking sheet.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and the tofu has a slight golden edge.

  • 9

    Remove from the oven and serve warm. Enjoy this balanced, flavorful dish as a light dinner or a hearty lunch.

Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tofu and Chickpeas

Enjoy a vibrant medley of sweet, roasted rainbow carrots paired with crispy roasted tofu and chickpeas, all tossed in a luscious honey-maple glaze with hints of garlic and thyme. This dish brings together natural sweetness and savory notes for a satisfying, nutrient-packed meal.

NUTRITION

565kcal
Protein
33.9g
Fat
18.4g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 tbsp Honey

1 tbsp Maple Syrup

1 tsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots. Cut them into evenly sized sticks or rounds for uniform roasting.

  • 3

    Press the extra firm tofu with a clean towel to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 4

    In a large bowl, combine the carrots, tofu cubes, and drained chickpeas.

  • 5

    In a small bowl, whisk together honey, maple syrup, olive oil, salt, black pepper, dried thyme, and garlic powder.

  • 6

    Pour the glaze over the carrot, tofu, and chickpea mixture, tossing gently to coat all pieces evenly.

  • 7

    Spread the mixture out in a single layer on the prepared baking sheet.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and the tofu has a slight golden edge.

  • 9

    Remove from the oven and serve warm. Enjoy this balanced, flavorful dish as a light dinner or a hearty lunch.