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 delightful medley featuring tender roasted carrots, parsnips, and sweet potato, combined with protein-packed cubes of extra firm tofu and hearty chickpeas. Lightly drizzled with a touch of maple syrup and seasoned with aromatic rosemary and black pepper, this dish offers a wonderful balance of savory and sweet flavors, perfect for a nourishing meal any time of day.

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NUTRITION

585kcal
Protein
31.9g
Fat
13.8g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced carrots (122g)

1/2 cup diced parsnips (66g)

1 medium cubed sweet potato (130g)

250g extra firm tofu, cubed

3/4 cup drained chickpeas (90g)

1/2 tbsp maple syrup

1 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, combine the sliced carrots, diced parsnips, and cubed sweet potato. Add the cubed tofu and drained chickpeas to the bowl.

  • 3

    Sprinkle the dried rosemary, black pepper, and salt over the mixture. Drizzle with 1/2 tablespoon of maple syrup, and gently toss to evenly coat all ingredients.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper to ensure even roasting.

  • 5

    Roast in the oven for about 25-30 minutes, stirring halfway through for even caramelization, until the vegetables are tender and the tofu has a light golden color.

  • 6

    Remove from the oven and let cool for a few minutes before serving.

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 delightful medley featuring tender roasted carrots, parsnips, and sweet potato, combined with protein-packed cubes of extra firm tofu and hearty chickpeas. Lightly drizzled with a touch of maple syrup and seasoned with aromatic rosemary and black pepper, this dish offers a wonderful balance of savory and sweet flavors, perfect for a nourishing meal any time of day.

NUTRITION

585kcal
Protein
31.9g
Fat
13.8g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced carrots (122g)

1/2 cup diced parsnips (66g)

1 medium cubed sweet potato (130g)

250g extra firm tofu, cubed

3/4 cup drained chickpeas (90g)

1/2 tbsp maple syrup

1 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, combine the sliced carrots, diced parsnips, and cubed sweet potato. Add the cubed tofu and drained chickpeas to the bowl.

  • 3

    Sprinkle the dried rosemary, black pepper, and salt over the mixture. Drizzle with 1/2 tablespoon of maple syrup, and gently toss to evenly coat all ingredients.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper to ensure even roasting.

  • 5

    Roast in the oven for about 25-30 minutes, stirring halfway through for even caramelization, until the vegetables are tender and the tofu has a light golden color.

  • 6

    Remove from the oven and let cool for a few minutes before serving.