Maple-Roasted Root Vegetable Medley with Herbs

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

Maple-Roasted Root Vegetable Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Herbs

Savor a comforting medley of roasted carrots, parsnips, and sweet potato, complemented by tender cubes of extra firm tofu and a hint of chickpeas for an extra protein boost. Finished with a light maple glaze and aromatic herbs, this dish is a delightful balance of earthy sweetness and savory herb notes, perfect for any meal of the day.

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NUTRITION

590kcal
Protein
34g
Fat
19.5g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (130g)

320g Extra Firm Tofu

1/3 cup Chickpeas, canned (82g)

1 tsp Maple Syrup

1/2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    Press the extra firm tofu gently to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the cubed vegetables, tofu, and chickpeas.

  • 5

    Drizzle with olive oil and maple syrup, and add chopped rosemary and thyme. Season with salt and pepper.

  • 6

    Toss the mixture well to ensure even coating.

  • 7

    Spread the mixture evenly on the prepared baking sheet in a single layer.

  • 8

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.

Maple-Roasted Root Vegetable Medley with Herbs

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

Maple-Roasted Root Vegetable Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Herbs

Savor a comforting medley of roasted carrots, parsnips, and sweet potato, complemented by tender cubes of extra firm tofu and a hint of chickpeas for an extra protein boost. Finished with a light maple glaze and aromatic herbs, this dish is a delightful balance of earthy sweetness and savory herb notes, perfect for any meal of the day.

NUTRITION

590kcal
Protein
34g
Fat
19.5g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (130g)

320g Extra Firm Tofu

1/3 cup Chickpeas, canned (82g)

1 tsp Maple Syrup

1/2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    Press the extra firm tofu gently to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the cubed vegetables, tofu, and chickpeas.

  • 5

    Drizzle with olive oil and maple syrup, and add chopped rosemary and thyme. Season with salt and pepper.

  • 6

    Toss the mixture well to ensure even coating.

  • 7

    Spread the mixture evenly on the prepared baking sheet in a single layer.

  • 8

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.