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

Savor a warm medley of earthy roasted root vegetables caramelized with pure maple syrup and paired with hearty, protein-packed tempeh. This dish delivers a satisfying combination of textures and flavors, making it a perfect choice for breakfast, lunch, or dinner.

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NUTRITION

523kcal
Protein
33.4g
Fat
21.1g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Carrot (61g)

1 medium Parsnip (148g)

1 medium Red Beet (100g)

1 tbsp Maple Syrup

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes. Peel and chop the carrot, parsnip, and red beet into evenly sized pieces.

  • 3

    In a large bowl, combine the chopped vegetables and tempeh. Drizzle with olive oil and maple syrup, then toss gently to ensure an even coating. Season with salt and pepper to taste if desired.

  • 4

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

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness of the vegetables.

  • 6

    Remove from the oven and serve warm. Enjoy your Maple-Roasted Root Vegetable Medley as a satisfying meal at any time of the day.

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

Savor a warm medley of earthy roasted root vegetables caramelized with pure maple syrup and paired with hearty, protein-packed tempeh. This dish delivers a satisfying combination of textures and flavors, making it a perfect choice for breakfast, lunch, or dinner.

NUTRITION

523kcal
Protein
33.4g
Fat
21.1g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Carrot (61g)

1 medium Parsnip (148g)

1 medium Red Beet (100g)

1 tbsp Maple Syrup

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into bite-sized cubes. Peel and chop the carrot, parsnip, and red beet into evenly sized pieces.

  • 3

    In a large bowl, combine the chopped vegetables and tempeh. Drizzle with olive oil and maple syrup, then toss gently to ensure an even coating. Season with salt and pepper to taste if desired.

  • 4

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

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness of the vegetables.

  • 6

    Remove from the oven and serve warm. Enjoy your Maple-Roasted Root Vegetable Medley as a satisfying meal at any time of the day.