Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

A vibrant medley of naturally sweet rainbow carrots, paired with crispy cubes of extra-firm tofu and hearty chickpeas, all tossed in a delicate honey-maple glaze. This roasted dish is aromatic with a hint of rosemary and a balanced sweet-savory finish, perfect as a nutrient-packed meal for any time of day.

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NUTRITION

573kcal
Protein
34.5g
Fat
18.1g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

300g Rainbow Carrots

280g Extra-Firm Tofu

100g Canned Chickpeas (drained)

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots if needed, then cut them into evenly sized sticks or rounds.

  • 3

    Press the extra-firm tofu gently with a paper towel to remove excess moisture and cut it into bite-sized cubes.

  • 4

    Rinse and drain the canned chickpeas.

  • 5

    In a large bowl, whisk together the honey, maple syrup, olive oil, chopped rosemary, salt, and pepper.

  • 6

    Add the carrots, tofu, and chickpeas to the bowl. Toss gently to ensure all pieces are coated evenly with the glaze.

  • 7

    Spread the mixture out on the prepared baking sheet in a single layer.

  • 8

    Roast in the preheated oven for approximately 25-30 minutes, stirring once halfway through, until the carrots are tender and the tofu edges become crispy.

  • 9

    Remove from the oven and allow to cool slightly before serving. Enjoy this dish as a savory, nutrient-rich option for breakfast, lunch, or dinner.

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

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

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Tofu and Chickpeas

A vibrant medley of naturally sweet rainbow carrots, paired with crispy cubes of extra-firm tofu and hearty chickpeas, all tossed in a delicate honey-maple glaze. This roasted dish is aromatic with a hint of rosemary and a balanced sweet-savory finish, perfect as a nutrient-packed meal for any time of day.

NUTRITION

573kcal
Protein
34.5g
Fat
18.1g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

300g Rainbow Carrots

280g Extra-Firm Tofu

100g Canned Chickpeas (drained)

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots if needed, then cut them into evenly sized sticks or rounds.

  • 3

    Press the extra-firm tofu gently with a paper towel to remove excess moisture and cut it into bite-sized cubes.

  • 4

    Rinse and drain the canned chickpeas.

  • 5

    In a large bowl, whisk together the honey, maple syrup, olive oil, chopped rosemary, salt, and pepper.

  • 6

    Add the carrots, tofu, and chickpeas to the bowl. Toss gently to ensure all pieces are coated evenly with the glaze.

  • 7

    Spread the mixture out on the prepared baking sheet in a single layer.

  • 8

    Roast in the preheated oven for approximately 25-30 minutes, stirring once halfway through, until the carrots are tender and the tofu edges become crispy.

  • 9

    Remove from the oven and allow to cool slightly before serving. Enjoy this dish as a savory, nutrient-rich option for breakfast, lunch, or dinner.