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 beautifully roasted medley of hearty root vegetables accented with a sweet maple glaze and savory marinated tempeh. This dish offers a delightful mix of tender textures and robust flavors, making it perfect for a wholesome dinner that balances plant-based protein with the natural sweetness of roasted veggies.

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NUTRITION

583kcal
Protein
37.2g
Fat
22.9g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 medium Carrot (61g)

1 small Beet (100g)

6 ounces Tempeh (170g)

1 teaspoon Maple Syrup (7g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, carrot, and beet into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the cubed vegetables with olive oil and maple syrup until evenly coated.

  • 4

    Cut the tempeh into cubes or strips and lightly toss with a pinch of salt and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for about 25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    During the last 10 minutes of roasting, add the tempeh to the baking sheet to warm through and pick up some crisp edges.

  • 7

    Remove from the oven, gently toss the medley, and serve warm as a satisfying meal.

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 beautifully roasted medley of hearty root vegetables accented with a sweet maple glaze and savory marinated tempeh. This dish offers a delightful mix of tender textures and robust flavors, making it perfect for a wholesome dinner that balances plant-based protein with the natural sweetness of roasted veggies.

NUTRITION

583kcal
Protein
37.2g
Fat
22.9g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 medium Carrot (61g)

1 small Beet (100g)

6 ounces Tempeh (170g)

1 teaspoon Maple Syrup (7g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, carrot, and beet into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the cubed vegetables with olive oil and maple syrup until evenly coated.

  • 4

    Cut the tempeh into cubes or strips and lightly toss with a pinch of salt and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast for about 25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 6

    During the last 10 minutes of roasting, add the tempeh to the baking sheet to warm through and pick up some crisp edges.

  • 7

    Remove from the oven, gently toss the medley, and serve warm as a satisfying meal.