Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

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

Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

Enjoy a vibrant medley of oven-roasted root vegetables paired with a sizzling tomato and cabbage sauté, accented by protein-packed tempeh and hearty chickpeas. This dish delivers a comforting texture and a burst of savory flavors, making it a satisfying and wholesome meal perfect for any time of day.

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NUTRITION

570kcal
Protein
31.3g
Fat
18.4g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup canned Chickpeas (drained)

1 small Carrot

1 small Parsnip

1 small Red Potato

1/2 medium Tomato

1/2 cup shredded Cabbage

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the carrot, parsnip, and red potato into uniform cubes.

  • 3

    Place the chopped root vegetables on a baking sheet and drizzle with half of the olive oil. Season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 25 minutes or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes.

  • 6

    In a non-stick skillet, heat the remaining olive oil over medium heat.

  • 7

    Add the chopped tomato and shredded cabbage to the skillet. Sauté for about 5 minutes until the cabbage softens and the tomatoes begin to break down.

  • 8

    Stir in the drained chickpeas and cubed tempeh, and cook for an additional 3-4 minutes to allow the flavors to meld.

  • 9

    Once the root vegetables are roasted, gently combine them with the tomato-cabbage sauté. Adjust seasonings if necessary, and serve warm.

Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

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

Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetable Medley with Tomato-Cabbage Sauté

Enjoy a vibrant medley of oven-roasted root vegetables paired with a sizzling tomato and cabbage sauté, accented by protein-packed tempeh and hearty chickpeas. This dish delivers a comforting texture and a burst of savory flavors, making it a satisfying and wholesome meal perfect for any time of day.

NUTRITION

570kcal
Protein
31.3g
Fat
18.4g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup canned Chickpeas (drained)

1 small Carrot

1 small Parsnip

1 small Red Potato

1/2 medium Tomato

1/2 cup shredded Cabbage

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the carrot, parsnip, and red potato into uniform cubes.

  • 3

    Place the chopped root vegetables on a baking sheet and drizzle with half of the olive oil. Season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 25 minutes or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes.

  • 6

    In a non-stick skillet, heat the remaining olive oil over medium heat.

  • 7

    Add the chopped tomato and shredded cabbage to the skillet. Sauté for about 5 minutes until the cabbage softens and the tomatoes begin to break down.

  • 8

    Stir in the drained chickpeas and cubed tempeh, and cook for an additional 3-4 minutes to allow the flavors to meld.

  • 9

    Once the root vegetables are roasted, gently combine them with the tomato-cabbage sauté. Adjust seasonings if necessary, and serve warm.