Name: Honey-Maple Roasted Rainbow Carrots with Roasted Chickpeas & Edamame Yogurt Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Rainbow Carrots; 0.75 cup Chickpeas (canned, drained); 1/2 cup Shelled Edamame; 100g Nonfat Greek Yogurt; 1 tsp Honey; 1 tsp Maple Syrup; 1 tsp Olive Oil

Honey-Maple Roasted Rainbow Carrots with Roasted Chickpeas & Edamame Yogurt Drizzle

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

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Roasted Chickpeas & Edamame Yogurt Drizzle

Enjoy a vibrant plate of honey-maple roasted rainbow carrots paired with crispy roasted chickpeas and a pop of green from edamame, all finished with a cool, protein-rich Greek yogurt drizzle. This dish combines sweet and savory elements for a unique twist that's as nutritious as it is delightful.

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NUTRITION

Protein

31.6g

Fat

11.9g

Carbs

82.7g

SERVINGS

1 serving

INGREDIENTS

300g Rainbow Carrots

0.75 cup Chickpeas (canned, drained)

1/2 cup Shelled Edamame

100g Nonfat Greek Yogurt

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Wash and peel the rainbow carrots, then cut them into uniform sticks or rounds for even roasting.
3
In a large bowl, toss the carrots and chickpeas with olive oil, honey, and maple syrup until evenly coated.
4
Spread the carrots and chickpeas on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5
While the vegetables roast, gently warm the shelled edamame in a small pan or microwave for 1-2 minutes.
6
Plate the roasted carrots and chickpeas, top with the warmed edamame, and drizzle the nonfat Greek yogurt over the top as a creamy finish.
7
Serve immediately and enjoy this balanced, savory-sweet dish.