Maple-Roasted Root Vegetable Medley with Herbs

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

Maple-Roasted Root Vegetable Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Herbs

Enjoy a warm, comforting medley of roasted root vegetables and chickpeas, lightly glazed with maple syrup and herbs, topped with a creamy dollop of nonfat Greek yogurt. This dish offers a balance of textures and flavors that is both nourishing and satisfying.

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NUTRITION

423kcal
Protein
34.9g
Fat
6.5g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas, canned, drained (82g)

2/3 cup Nonfat Greek Yogurt (150g)

0.5 cup Baby Carrots (60g)

0.5 cup Parsnips (60g)

0.5 cup Sweet Potato, cubed (75g)

0.25 cup Red Onion, sliced (40g)

1 tsp Olive Oil (5g)

1 tsp Maple Syrup (7g)

1 tbsp Mixed Fresh Herbs (4g)

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the baby carrots, parsnips, sweet potato cubes, and red onion slices. Drizzle with olive oil and maple syrup, then sprinkle with mixed fresh herbs, salt, and pepper to taste.

  • 3

    Toss the vegetables until they are evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, gently warm the chickpeas in a small pan or microwave, adding a pinch of salt and herbs if desired.

  • 6

    Once the vegetables are ready, transfer them to a serving bowl, top with the warmed chickpeas, and add a generous dollop of nonfat Greek yogurt on top.

  • 7

    Serve warm and enjoy this hearty, nutritious medley as a balanced meal for breakfast, lunch, or dinner.

Maple-Roasted Root Vegetable Medley with Herbs

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

Maple-Roasted Root Vegetable Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Herbs

Enjoy a warm, comforting medley of roasted root vegetables and chickpeas, lightly glazed with maple syrup and herbs, topped with a creamy dollop of nonfat Greek yogurt. This dish offers a balance of textures and flavors that is both nourishing and satisfying.

NUTRITION

423kcal
Protein
34.9g
Fat
6.5g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas, canned, drained (82g)

2/3 cup Nonfat Greek Yogurt (150g)

0.5 cup Baby Carrots (60g)

0.5 cup Parsnips (60g)

0.5 cup Sweet Potato, cubed (75g)

0.25 cup Red Onion, sliced (40g)

1 tsp Olive Oil (5g)

1 tsp Maple Syrup (7g)

1 tbsp Mixed Fresh Herbs (4g)

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the baby carrots, parsnips, sweet potato cubes, and red onion slices. Drizzle with olive oil and maple syrup, then sprinkle with mixed fresh herbs, salt, and pepper to taste.

  • 3

    Toss the vegetables until they are evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, gently warm the chickpeas in a small pan or microwave, adding a pinch of salt and herbs if desired.

  • 6

    Once the vegetables are ready, transfer them to a serving bowl, top with the warmed chickpeas, and add a generous dollop of nonfat Greek yogurt on top.

  • 7

    Serve warm and enjoy this hearty, nutritious medley as a balanced meal for breakfast, lunch, or dinner.