YOUR SOLIN GENERATED RECIPE
Maple-Roasted Root Vegetable Medley
Savor a comforting medley of maple-roasted root vegetables elevated by protein-packed chickpeas and firm tofu, finished with a perfectly poached egg. The natural sweetness from a drizzle of pure maple and the rustic flavors of roasted sweet potato, carrots, parsnips, and beets make this dish a balanced, hearty option for any meal.
INGREDIENTS
80g Sweet Potato
80g Carrot
80g Parsnip
80g Beet
100g Chickpeas (canned, drained, rinsed)
150g Firm Tofu
1 large Egg
1 tbsp Maple Syrup
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potato, carrot, parsnip, and beet into bite-sized cubes.
In a large bowl, combine the chopped vegetables with chickpeas. Drizzle with olive oil, maple syrup, and season with salt and pepper. Toss to ensure even coating.
Spread the vegetable and chickpea mixture onto a baking sheet in a single layer.
Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through.
While the vegetables roast, press the tofu gently with paper towels and cut it into cubes. Once the vegetables have been in the oven for about 15 minutes, add the tofu cubes to the baking sheet, mixing them in so they absorb some of the flavors. Continue roasting for the remaining time.
In a small pot, bring water to a gentle simmer and poach the egg until the white is set and the yolk remains slightly runny, about 3-4 minutes.
Once everything is cooked, plate the roasted vegetables, chickpeas, and tofu. Top with the poached egg.
Serve warm and enjoy the blend of sweet, savory, and hearty flavors.