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

A hearty medley of tender roasted root vegetables accented with a subtle maple glaze and savory tempeh and chickpeas, delivering a satisfying blend of sweet and savory flavors with a rustic, comforting presentation.

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NUTRITION

541kcal
Protein
30.5g
Fat
13.6g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

100g Carrot

100g Parsnip

110g Tempeh

1/2 cup Chickpeas, drained

1/4 tsp Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a non-stick spray.

  • 2

    Peel and cut the sweet potato, carrot, and parsnip into uniform bite-sized pieces. This ensures even roasting.

  • 3

    Cube the tempeh into small blocks. Rinse and drain the canned chickpeas.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tempeh, and chickpeas. For this recipe, we rely on the natural moisture of the vegetables and tempeh so no added olive oil is used in order to keep the calorie count within range.

  • 5

    Lightly drizzle 1/4 tsp of maple syrup over the mixture and season with a pinch of salt, black pepper, and your favorite dried herbs (such as rosemary or thyme). Toss gently to evenly coat everything.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet ensuring that the pieces are not overcrowded.

  • 7

    Roast in the oven for about 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized and the tempeh has absorbed a golden edge.

  • 8

    Remove from the oven, adjust seasonings if necessary, and serve warm.

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

A hearty medley of tender roasted root vegetables accented with a subtle maple glaze and savory tempeh and chickpeas, delivering a satisfying blend of sweet and savory flavors with a rustic, comforting presentation.

NUTRITION

541kcal
Protein
30.5g
Fat
13.6g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

100g Carrot

100g Parsnip

110g Tempeh

1/2 cup Chickpeas, drained

1/4 tsp Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a non-stick spray.

  • 2

    Peel and cut the sweet potato, carrot, and parsnip into uniform bite-sized pieces. This ensures even roasting.

  • 3

    Cube the tempeh into small blocks. Rinse and drain the canned chickpeas.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tempeh, and chickpeas. For this recipe, we rely on the natural moisture of the vegetables and tempeh so no added olive oil is used in order to keep the calorie count within range.

  • 5

    Lightly drizzle 1/4 tsp of maple syrup over the mixture and season with a pinch of salt, black pepper, and your favorite dried herbs (such as rosemary or thyme). Toss gently to evenly coat everything.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet ensuring that the pieces are not overcrowded.

  • 7

    Roast in the oven for about 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized and the tempeh has absorbed a golden edge.

  • 8

    Remove from the oven, adjust seasonings if necessary, and serve warm.