Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

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

Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

Enjoy a warm, comforting bowl featuring caramelized Brussels sprouts and tender cubes of butternut squash, paired with hearty extra-firm tofu and crispy roasted chickpeas. A light drizzle of olive oil and maple syrup elevates the natural sweetness and savory flavors of this balanced, nutrient-packed dish.

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NUTRITION

552kcal
Protein
32g
Fat
23g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Brussels Sprouts (88g)

1 cup diced Butternut Squash (205g)

250 grams Extra-Firm Tofu

1/2 cup roasted Chickpeas (82g)

2 tsp Olive Oil

1 tsp Maple Syrup

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PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, then dice the butternut squash into similarly sized cubes for even roasting.

  • 3

    Press the extra-firm tofu lightly to remove excess moisture and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the Brussels sprouts, butternut squash, tofu cubes, and chickpeas. Drizzle with olive oil, and season with salt, pepper, and a pinch of paprika for extra warmth.

  • 5

    Toss everything together until evenly coated. Spread the mixture out in a single layer on the baking sheet.

  • 6

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

  • 7

    Once roasted to a tender crisp, remove the bowl from the oven and drizzle with a teaspoon of maple syrup. Toss gently to combine the sweetness with the savory roasted vegetables.

  • 8

    Serve warm and enjoy your nutrient-packed, balanced bowl.

Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

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

Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Brussels Sprouts and Butternut Squash Bowl

Enjoy a warm, comforting bowl featuring caramelized Brussels sprouts and tender cubes of butternut squash, paired with hearty extra-firm tofu and crispy roasted chickpeas. A light drizzle of olive oil and maple syrup elevates the natural sweetness and savory flavors of this balanced, nutrient-packed dish.

NUTRITION

552kcal
Protein
32g
Fat
23g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 cup Brussels Sprouts (88g)

1 cup diced Butternut Squash (205g)

250 grams Extra-Firm Tofu

1/2 cup roasted Chickpeas (82g)

2 tsp Olive Oil

1 tsp Maple Syrup

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, then dice the butternut squash into similarly sized cubes for even roasting.

  • 3

    Press the extra-firm tofu lightly to remove excess moisture and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the Brussels sprouts, butternut squash, tofu cubes, and chickpeas. Drizzle with olive oil, and season with salt, pepper, and a pinch of paprika for extra warmth.

  • 5

    Toss everything together until evenly coated. Spread the mixture out in a single layer on the baking sheet.

  • 6

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

  • 7

    Once roasted to a tender crisp, remove the bowl from the oven and drizzle with a teaspoon of maple syrup. Toss gently to combine the sweetness with the savory roasted vegetables.

  • 8

    Serve warm and enjoy your nutrient-packed, balanced bowl.