YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Tofu, Chickpeas & Quinoa
Savor this vibrant medley of roasted rainbow carrots glazed with a sweet honey-maple finish, paired with crisp cubes of marinated firm tofu, hearty chickpeas, and a light serving of quinoa. This dish brings together natural sweetness and earthy undertones, delivering a delightful balance of flavors and textures ideal for a nourishing meal any time of day.
INGREDIENTS
200 grams Rainbow Carrots
200 grams Firm Tofu
1/2 cup Chickpeas (boiled, no salt)
1/4 cup dry Quinoa
2 tsp Honey-Maple Glaze (1 tsp honey + 1 tsp maple syrup)
PREPARATION
Preheat the oven to 400°F. Rinse and peel the rainbow carrots if needed, then cut them into uniform sticks.
Press the tofu gently to remove excess moisture and cut into 1-inch cubes.
In a bowl, mix the honey and maple syrup to prepare the glaze.
Toss the carrots in half of the glaze to lightly coat them and spread on a baking sheet lined with parchment paper.
Roast the carrots in the oven for 20-25 minutes until tender and slightly caramelized, tossing halfway through.
Meanwhile, cook the quinoa according to package instructions until fluffy.
In a non-stick skillet over medium heat, sauté the tofu cubes for 5-7 minutes until golden on all sides, then add the chickpeas and sauté for an additional 2 minutes to warm through.
Drizzle the remaining honey-maple glaze over the tofu and chickpeas, stirring gently to coat.
Assemble the dish by layering the warm quinoa, roasted carrots, and then topping with the glazed tofu and chickpeas. Serve immediately.