Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

Enjoy a vibrant and hearty dish where tender roasted rainbow carrots are elevated with savory roasted chickpeas and crispy tofu. A light drizzle of honey and maple syrup adds a subtle sweetness, perfectly complemented by a hint of rosemary. This dish offers a delightful mix of textures and flavors, making it a nourishing option for breakfast, lunch, or dinner.

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NUTRITION

551kcal
Protein
31.6g
Fat
15.8g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots, chopped

1 cup Canned Chickpeas, drained

150g Extra-Firm Tofu, cubed

1 tsp Olive Oil

1 tsp Honey

1 tsp Maple Syrup

1/2 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chopped rainbow carrots, drained chickpeas, and cubed tofu. Drizzle with olive oil, then add honey, maple syrup, dried rosemary, salt, and pepper. Toss gently to ensure an even coating.

  • 3

    Spread the mixture evenly on the baking sheet, making sure the tofu and chickpeas are in a single layer for optimal crisping.

  • 4

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the carrots are tender and the tofu and chickpeas are lightly golden and slightly crispy.

  • 5

    Remove from the oven and let it cool slightly before serving. Enjoy this vibrant and nutritious dish on its own or as a side to your favorite greens.

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

Enjoy a vibrant and hearty dish where tender roasted rainbow carrots are elevated with savory roasted chickpeas and crispy tofu. A light drizzle of honey and maple syrup adds a subtle sweetness, perfectly complemented by a hint of rosemary. This dish offers a delightful mix of textures and flavors, making it a nourishing option for breakfast, lunch, or dinner.

NUTRITION

551kcal
Protein
31.6g
Fat
15.8g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots, chopped

1 cup Canned Chickpeas, drained

150g Extra-Firm Tofu, cubed

1 tsp Olive Oil

1 tsp Honey

1 tsp Maple Syrup

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chopped rainbow carrots, drained chickpeas, and cubed tofu. Drizzle with olive oil, then add honey, maple syrup, dried rosemary, salt, and pepper. Toss gently to ensure an even coating.

  • 3

    Spread the mixture evenly on the baking sheet, making sure the tofu and chickpeas are in a single layer for optimal crisping.

  • 4

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the carrots are tender and the tofu and chickpeas are lightly golden and slightly crispy.

  • 5

    Remove from the oven and let it cool slightly before serving. Enjoy this vibrant and nutritious dish on its own or as a side to your favorite greens.