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 a hearty medley of roasted root vegetables beautifully glazed with a hint of maple syrup and enriched with protein-packed tofu and chickpeas, finished with a sprinkle of nutritional yeast for a savory depth. This dish combines sweet, earthy flavors with a pleasant crunch and a mellow warmth, perfect for any meal of the day.

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NUTRITION

551kcal
Protein
33.4g
Fat
15.1g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (83g)

1 small Beet (82g)

150g Extra-Firm Tofu

0.5 cup Chickpeas (82g)

1 tbsp Maple Syrup

2 tbsp Nutritional Yeast

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and cut the carrot, parsnip, and beet into uniform bite-sized pieces.

  • 3

    Press the tofu lightly to remove excess moisture and cut it into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, and sprinkle with nutritional yeast. Toss until everything is evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, tossing halfway through to ensure even browning, until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve warm as a satisfying meal for breakfast, lunch, or dinner.

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 a hearty medley of roasted root vegetables beautifully glazed with a hint of maple syrup and enriched with protein-packed tofu and chickpeas, finished with a sprinkle of nutritional yeast for a savory depth. This dish combines sweet, earthy flavors with a pleasant crunch and a mellow warmth, perfect for any meal of the day.

NUTRITION

551kcal
Protein
33.4g
Fat
15.1g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (83g)

1 small Beet (82g)

150g Extra-Firm Tofu

0.5 cup Chickpeas (82g)

1 tbsp Maple Syrup

2 tbsp Nutritional Yeast

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and cut the carrot, parsnip, and beet into uniform bite-sized pieces.

  • 3

    Press the tofu lightly to remove excess moisture and cut it into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and maple syrup, and sprinkle with nutritional yeast. Toss until everything is evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, tossing halfway through to ensure even browning, until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve warm as a satisfying meal for breakfast, lunch, or dinner.