Honey-Maple Roasted Rainbow Carrots with Tempeh 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 Tempeh and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tempeh and Chickpeas

Enjoy a vibrant medley of roasted rainbow carrots tossed with a delicate honey-maple glaze, complemented by protein-rich tempeh cubes and hearty chickpeas. This dish offers a perfect balance of sweet and savory, with a hint of fresh thyme to lift the flavors, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

531kcal
Protein
33.9g
Fat
20.7g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

125g Tempeh, cubed

1/2 cup Chickpeas (drained)

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

3 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the rainbow carrots into even-sized pieces, about 1/2 inch thick, for uniform roasting.

  • 3

    Cube the tempeh and drain the chickpeas; pat dry with a paper towel.

  • 4

    In a large bowl, combine the carrots, tempeh, and chickpeas. Drizzle with olive oil.

  • 5

    In a small bowl, whisk together honey, maple syrup, salt, and black pepper.

  • 6

    Pour the glaze over the vegetables and tempeh, tossing gently to coat evenly.

  • 7

    Spread the mixture onto a lined baking tray in a single layer. Tuck in the fresh thyme sprigs among the ingredients.

  • 8

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the carrots are tender and the tempeh is golden.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Honey-Maple Roasted Rainbow Carrots with Tempeh 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 Tempeh and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tempeh and Chickpeas

Enjoy a vibrant medley of roasted rainbow carrots tossed with a delicate honey-maple glaze, complemented by protein-rich tempeh cubes and hearty chickpeas. This dish offers a perfect balance of sweet and savory, with a hint of fresh thyme to lift the flavors, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

531kcal
Protein
33.9g
Fat
20.7g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

125g Tempeh, cubed

1/2 cup Chickpeas (drained)

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

3 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the rainbow carrots into even-sized pieces, about 1/2 inch thick, for uniform roasting.

  • 3

    Cube the tempeh and drain the chickpeas; pat dry with a paper towel.

  • 4

    In a large bowl, combine the carrots, tempeh, and chickpeas. Drizzle with olive oil.

  • 5

    In a small bowl, whisk together honey, maple syrup, salt, and black pepper.

  • 6

    Pour the glaze over the vegetables and tempeh, tossing gently to coat evenly.

  • 7

    Spread the mixture onto a lined baking tray in a single layer. Tuck in the fresh thyme sprigs among the ingredients.

  • 8

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the carrots are tender and the tempeh is golden.

  • 9

    Remove from the oven and allow to cool slightly before serving.