Maple-Roasted Sweet Potato and Beet Medley

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

Maple-Roasted Sweet Potato and Beet Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato and Beet Medley

Experience a vibrant symphony of flavors with tender, maple-glazed sweet potatoes and earthy roasted beets, complemented by savory cubes of extra firm tofu and hearty chickpeas. This dish offers a delightful balance of textures and natural sweetness, finished with a whisper of thyme and a drizzle of olive oil to enhance the roasted flavors.

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NUTRITION

550kcal
Protein
33.8g
Fat
18.3g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Beet (110g)

250g Extra Firm Tofu

0.75 cup Chickpeas (130g)

1 tsp Olive Oil

1 tsp Maple Syrup

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato and beet into bite-sized pieces, ensuring uniform sizes for even roasting.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the sweet potato, beet, tofu, and chickpeas.

  • 5

    Drizzle the olive oil and maple syrup over the mix, and sprinkle with dried thyme, salt, and pepper. Toss gently to ensure an even coat.

  • 6

    Spread the mixture evenly on a parchment-lined baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through the cooking time to encourage even browning. The vegetables should be tender and slightly caramelized, and the tofu should have a golden edge.

  • 8

    Remove from the oven and serve warm, enjoying the blend of sweet, savory, and earthy flavors.

Maple-Roasted Sweet Potato and Beet Medley

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

Maple-Roasted Sweet Potato and Beet Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Sweet Potato and Beet Medley

Experience a vibrant symphony of flavors with tender, maple-glazed sweet potatoes and earthy roasted beets, complemented by savory cubes of extra firm tofu and hearty chickpeas. This dish offers a delightful balance of textures and natural sweetness, finished with a whisper of thyme and a drizzle of olive oil to enhance the roasted flavors.

NUTRITION

550kcal
Protein
33.8g
Fat
18.3g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Beet (110g)

250g Extra Firm Tofu

0.75 cup Chickpeas (130g)

1 tsp Olive Oil

1 tsp Maple Syrup

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato and beet into bite-sized pieces, ensuring uniform sizes for even roasting.

  • 3

    Press the tofu gently to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the sweet potato, beet, tofu, and chickpeas.

  • 5

    Drizzle the olive oil and maple syrup over the mix, and sprinkle with dried thyme, salt, and pepper. Toss gently to ensure an even coat.

  • 6

    Spread the mixture evenly on a parchment-lined baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through the cooking time to encourage even browning. The vegetables should be tender and slightly caramelized, and the tofu should have a golden edge.

  • 8

    Remove from the oven and serve warm, enjoying the blend of sweet, savory, and earthy flavors.