Maple-Roasted Root Vegetable Medley with Tempeh

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

Maple-Roasted Root Vegetable Medley with Tempeh

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Tempeh

Dive into a warm, comforting medley of roasted root vegetables beautifully accented by a touch of maple sweetness, and paired with protein-packed, nutty tempeh. This vibrant dish offers a perfect harmony of tender carrots, sweet potatoes, and parsnips with the rich, savory notes of marinated tempeh, making it a hearty yet balanced meal ideal for any time of day.

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NUTRITION

557kcal
Protein
33.8g
Fat
15.1g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

100g Carrots

100g Sweet Potato

100g Parsnips

150g Tempeh

1 tsp Olive Oil

1 tsp Maple Syrup

Salt & Pepper to taste

1 tbsp Fresh Herbs (Rosemary/Thyme)

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PREPARATION

  • 1

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

  • 2

    Peel and cube the carrots, sweet potato, and parsnips into evenly sized pieces for uniform roasting.

  • 3

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the vegetables and tempeh. Drizzle with olive oil and maple syrup, then toss gently with salt, pepper, and chopped fresh herbs.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the tempeh is golden.

  • 7

    Remove from the oven and adjust seasoning if needed before serving.

Maple-Roasted Root Vegetable Medley with Tempeh

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

Maple-Roasted Root Vegetable Medley with Tempeh

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Tempeh

Dive into a warm, comforting medley of roasted root vegetables beautifully accented by a touch of maple sweetness, and paired with protein-packed, nutty tempeh. This vibrant dish offers a perfect harmony of tender carrots, sweet potatoes, and parsnips with the rich, savory notes of marinated tempeh, making it a hearty yet balanced meal ideal for any time of day.

NUTRITION

557kcal
Protein
33.8g
Fat
15.1g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

100g Carrots

100g Sweet Potato

100g Parsnips

150g Tempeh

1 tsp Olive Oil

1 tsp Maple Syrup

Salt & Pepper to taste

1 tbsp Fresh Herbs (Rosemary/Thyme)

PREPARATION

  • 1

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

  • 2

    Peel and cube the carrots, sweet potato, and parsnips into evenly sized pieces for uniform roasting.

  • 3

    Press the tempeh to remove excess moisture and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the vegetables and tempeh. Drizzle with olive oil and maple syrup, then toss gently with salt, pepper, and chopped fresh herbs.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the tempeh is golden.

  • 7

    Remove from the oven and adjust seasoning if needed before serving.