Honey-Maple Roasted Rainbow Carrots with Protein Boost

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

Honey-Maple Roasted Rainbow Carrots with Protein Boost

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Protein Boost

Enjoy a vibrant medley of roasted rainbow carrots tossed in a delicate honey-maple glaze, enhanced with protein-packed chickpeas, creamy Greek yogurt, and a hint of tofu. This dish offers a delightful balance of sweet and savory notes, perfect as a light main or hearty side.

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NUTRITION

552kcal
Protein
34.2g
Fat
15.4g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

0.75 cup Chickpeas (drained and rinsed)

1/2 cup Nonfat Greek Yogurt

50g Firm Tofu

1 large Egg

0.5 tbsp Honey

0.5 tbsp Maple Syrup

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the rainbow carrots with olive oil, honey, and maple syrup in a bowl until they are evenly coated.

  • 3

    Spread the carrots on a baking sheet in a single layer. Roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, pat the firm tofu dry and cube it into bite-sized pieces. Lightly season with salt and pepper and set aside.

  • 5

    In a separate pan or using a steamer, warm the chickpeas gently, then toss with the tofu cubes for a short sear (about 3-4 minutes) to toast them lightly.

  • 6

    Prepare a poached or soft-boiled egg, ensuring the yolk remains slightly runny for added creaminess.

  • 7

    To plate, combine the roasted carrots with the chickpea-tofu mixture, and dollop the nonfat Greek yogurt over the top.

  • 8

    Finish by gently placing the egg on the dish. Serve warm and enjoy this balanced blend of sweet roasted vegetables and protein-packed ingredients.

Honey-Maple Roasted Rainbow Carrots with Protein Boost

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

Honey-Maple Roasted Rainbow Carrots with Protein Boost

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Protein Boost

Enjoy a vibrant medley of roasted rainbow carrots tossed in a delicate honey-maple glaze, enhanced with protein-packed chickpeas, creamy Greek yogurt, and a hint of tofu. This dish offers a delightful balance of sweet and savory notes, perfect as a light main or hearty side.

NUTRITION

552kcal
Protein
34.2g
Fat
15.4g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

0.75 cup Chickpeas (drained and rinsed)

1/2 cup Nonfat Greek Yogurt

50g Firm Tofu

1 large Egg

0.5 tbsp Honey

0.5 tbsp Maple Syrup

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the rainbow carrots with olive oil, honey, and maple syrup in a bowl until they are evenly coated.

  • 3

    Spread the carrots on a baking sheet in a single layer. Roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, pat the firm tofu dry and cube it into bite-sized pieces. Lightly season with salt and pepper and set aside.

  • 5

    In a separate pan or using a steamer, warm the chickpeas gently, then toss with the tofu cubes for a short sear (about 3-4 minutes) to toast them lightly.

  • 6

    Prepare a poached or soft-boiled egg, ensuring the yolk remains slightly runny for added creaminess.

  • 7

    To plate, combine the roasted carrots with the chickpea-tofu mixture, and dollop the nonfat Greek yogurt over the top.

  • 8

    Finish by gently placing the egg on the dish. Serve warm and enjoy this balanced blend of sweet roasted vegetables and protein-packed ingredients.