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 this vibrant medley of roasted root vegetables elevated with a touch of maple sweetness and roasted tofu for protein, finished with a sprinkle of nutritious hemp seeds. The dish offers a delightful balance of earthy flavors and a subtle crunch, perfect for a hearty yet wholesome meal.

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NUTRITION

586kcal
Protein
33.6g
Fat
17.6g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Red Beet (82g)

1/2 medium Sweet Potato (100g)

1/2 cup cooked Chickpeas (82g)

6 ounces Baked Tofu (170g)

1 tablespoon Maple Syrup

1 tablespoon Hemp Seeds

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, red beet, and sweet potato into uniform bite-sized pieces.

  • 3

    Rinse and drain the chickpeas if using canned or pat dry if pre-cooked. Cube the baked tofu.

  • 4

    In a large bowl, combine all the chopped vegetables, chickpeas, and tofu. Drizzle with olive oil and maple syrup, then toss gently to coat evenly.

  • 5

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning.

  • 7

    Once the vegetables are tender and lightly caramelized, remove from the oven and immediately sprinkle the hemp seeds over the top.

  • 8

    Serve warm and enjoy the nutritional boost and rich flavors of this medley.

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 this vibrant medley of roasted root vegetables elevated with a touch of maple sweetness and roasted tofu for protein, finished with a sprinkle of nutritious hemp seeds. The dish offers a delightful balance of earthy flavors and a subtle crunch, perfect for a hearty yet wholesome meal.

NUTRITION

586kcal
Protein
33.6g
Fat
17.6g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Red Beet (82g)

1/2 medium Sweet Potato (100g)

1/2 cup cooked Chickpeas (82g)

6 ounces Baked Tofu (170g)

1 tablespoon Maple Syrup

1 tablespoon Hemp Seeds

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, red beet, and sweet potato into uniform bite-sized pieces.

  • 3

    Rinse and drain the chickpeas if using canned or pat dry if pre-cooked. Cube the baked tofu.

  • 4

    In a large bowl, combine all the chopped vegetables, chickpeas, and tofu. Drizzle with olive oil and maple syrup, then toss gently to coat evenly.

  • 5

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning.

  • 7

    Once the vegetables are tender and lightly caramelized, remove from the oven and immediately sprinkle the hemp seeds over the top.

  • 8

    Serve warm and enjoy the nutritional boost and rich flavors of this medley.