Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

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

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

This vibrant dish marries the natural sweetness of rainbow carrots with the rich flavor of roasted chickpeas and golden tofu cubes, all glazed in a subtle honey-maple sauce. The medley is accented with olive oil and aromatic spices, creating a versatile, nutritious meal that shines whether served as breakfast, lunch, or dinner.

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NUTRITION

680kcal
Protein
31.4g
Fat
25g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

250g Rainbow Carrots

1 cup canned Chickpeas (drained & rinsed)

175g Extra Firm Tofu

0.5 tbsp Honey

0.5 tbsp Maple Syrup

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel the rainbow carrots if desired and cut them into uniform sticks or rounds.

  • 3

    Press the extra firm tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a large bowl, combine the carrots, tofu, and chickpeas. Drizzle olive oil over the mixture.

  • 5

    Add dried thyme, garlic powder, salt, and pepper. Toss until everything is evenly coated.

  • 6

    In a small bowl, mix the honey and maple syrup. Drizzle the glaze over the vegetables and tofu, and toss gently to coat.

  • 7

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

  • 8

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and edges are slightly caramelized.

  • 9

    Remove the baking sheet from the oven and allow the dish to cool slightly before serving.

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

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

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Tofu

This vibrant dish marries the natural sweetness of rainbow carrots with the rich flavor of roasted chickpeas and golden tofu cubes, all glazed in a subtle honey-maple sauce. The medley is accented with olive oil and aromatic spices, creating a versatile, nutritious meal that shines whether served as breakfast, lunch, or dinner.

NUTRITION

680kcal
Protein
31.4g
Fat
25g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

250g Rainbow Carrots

1 cup canned Chickpeas (drained & rinsed)

175g Extra Firm Tofu

0.5 tbsp Honey

0.5 tbsp Maple Syrup

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel the rainbow carrots if desired and cut them into uniform sticks or rounds.

  • 3

    Press the extra firm tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a large bowl, combine the carrots, tofu, and chickpeas. Drizzle olive oil over the mixture.

  • 5

    Add dried thyme, garlic powder, salt, and pepper. Toss until everything is evenly coated.

  • 6

    In a small bowl, mix the honey and maple syrup. Drizzle the glaze over the vegetables and tofu, and toss gently to coat.

  • 7

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

  • 8

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and edges are slightly caramelized.

  • 9

    Remove the baking sheet from the oven and allow the dish to cool slightly before serving.