Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

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

Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

Enjoy a hearty and colorful medley of roasted root vegetables, crispy chickpeas, and protein-packed tofu glazed in a hint of maple and olive oil. This dish offers a delightful balance of sweet and savory flavors, with a satisfying crunch from the roasted chickpeas and tender cubes of tofu, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
33.9g
Fat
14.7g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 medium Sweet Potato

1 small Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Olive Oil

1 tsp Maple Syrup

Salt & Pepper to taste

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel.

  • 3

    Peel and cut the sweet potato, carrot, and parsnip into bite-sized cubes. Slice the red onion into thin wedges.

  • 4

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 5

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, then add salt, pepper, and fresh thyme leaves.

  • 6

    Toss everything gently until well-coated.

  • 7

    Spread the mixture out on a baking sheet lined with parchment paper, ensuring even distribution.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to allow even browning.

  • 9

    Once the vegetables are tender and slightly caramelized, remove from the oven and adjust seasoning if needed.

  • 10

    Serve warm and enjoy your balanced medley packed with protein and vibrant flavors.

Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

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

Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Chickpeas & Tofu

Enjoy a hearty and colorful medley of roasted root vegetables, crispy chickpeas, and protein-packed tofu glazed in a hint of maple and olive oil. This dish offers a delightful balance of sweet and savory flavors, with a satisfying crunch from the roasted chickpeas and tender cubes of tofu, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
33.9g
Fat
14.7g
Carbs
81.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 medium Sweet Potato

1 small Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Olive Oil

1 tsp Maple Syrup

Salt & Pepper to taste

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Drain and rinse the chickpeas, then pat them dry with a paper towel.

  • 3

    Peel and cut the sweet potato, carrot, and parsnip into bite-sized cubes. Slice the red onion into thin wedges.

  • 4

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 5

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, then add salt, pepper, and fresh thyme leaves.

  • 6

    Toss everything gently until well-coated.

  • 7

    Spread the mixture out on a baking sheet lined with parchment paper, ensuring even distribution.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to allow even browning.

  • 9

    Once the vegetables are tender and slightly caramelized, remove from the oven and adjust seasoning if needed.

  • 10

    Serve warm and enjoy your balanced medley packed with protein and vibrant flavors.