Maple-Roasted Root Vegetable Medley

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

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Enjoy a warm, comforting medley of roasted root vegetables accented with a hint of maple and complemented by high-protein tempeh. The tender carrots, parsnips and sweet potato are roasted to perfection, while crisped chickpeas add texture and the seared tempeh boosts the protein content, creating a satisfying dish that’s both hearty and nutritious.

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NUTRITION

601kcal
Protein
31.7g
Fat
14.5g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

100g Carrot

100g Parsnip

100g Sweet Potato

85g Chickpeas

100g Tempeh

1 tbsp Maple Syrup

Salt & Pepper (to taste)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Peel and cut the carrots, parsnips, and sweet potato into uniform bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    Place the vegetables and chickpeas into a bowl, lightly spray with olive oil, and season with salt and pepper. Toss to evenly coat.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes. In a non-stick pan over medium heat, lightly sear the tempeh cubes until they are golden on all sides, about 5-7 minutes.

  • 6

    When the vegetables are done, drizzle the maple syrup over them and toss gently to combine.

  • 7

    Plate the roasted vegetables and chickpeas, then top with the seared tempeh. Serve warm and enjoy your nutritious, hearty meal.

Maple-Roasted Root Vegetable Medley

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

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Enjoy a warm, comforting medley of roasted root vegetables accented with a hint of maple and complemented by high-protein tempeh. The tender carrots, parsnips and sweet potato are roasted to perfection, while crisped chickpeas add texture and the seared tempeh boosts the protein content, creating a satisfying dish that’s both hearty and nutritious.

NUTRITION

601kcal
Protein
31.7g
Fat
14.5g
Carbs
94.2g

SERVINGS

1 serving

INGREDIENTS

100g Carrot

100g Parsnip

100g Sweet Potato

85g Chickpeas

100g Tempeh

1 tbsp Maple Syrup

Salt & Pepper (to taste)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Peel and cut the carrots, parsnips, and sweet potato into uniform bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    Place the vegetables and chickpeas into a bowl, lightly spray with olive oil, and season with salt and pepper. Toss to evenly coat.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes. In a non-stick pan over medium heat, lightly sear the tempeh cubes until they are golden on all sides, about 5-7 minutes.

  • 6

    When the vegetables are done, drizzle the maple syrup over them and toss gently to combine.

  • 7

    Plate the roasted vegetables and chickpeas, then top with the seared tempeh. Serve warm and enjoy your nutritious, hearty meal.