Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

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

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

Enjoy a vibrant medley of roasted rainbow carrots glazed with honey and maple syrup, tossed with roasted chickpeas for an added crunch, and served with a zesty lemon garlic nonfat Greek yogurt dip with a sprinkle of crumbled feta. This dish offers a delightful balance of sweet, savory, and tangy flavors that excite the palate while meeting your nutritional goals.

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NUTRITION

593kcal
Protein
31.9g
Fat
15.4g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Rainbow Carrots (250g)

1 tbsp Honey

1 tbsp Maple Syrup

1 tsp Extra Virgin Olive Oil

0.5 cup Roasted Chickpeas (~82g)

0.75 cup Nonfat Greek Yogurt (180g)

0.25 cup Crumbled Feta Cheese (38g)

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the chopped rainbow carrots with honey, maple syrup, and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the carrots evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots are roasting, prepare the roasted chickpeas if not pre-roasted, or warm them up in the oven for the last 10 minutes of the carrot roasting time.

  • 5

    For the lemon garlic Greek yogurt dip, combine the nonfat Greek yogurt, lemon juice, finely minced garlic, and a pinch of salt and pepper in a small bowl. Mix well.

  • 6

    Once the carrots and chickpeas are done, plate them together and drizzle the creamy lemon garlic yogurt over the top. Sprinkle with crumbled feta cheese.

  • 7

    Serve warm and enjoy the balance of sweet roasted vegetables with a tangy, refreshing dip.

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

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

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas & Lemon Garlic Greek Yogurt Dip

Enjoy a vibrant medley of roasted rainbow carrots glazed with honey and maple syrup, tossed with roasted chickpeas for an added crunch, and served with a zesty lemon garlic nonfat Greek yogurt dip with a sprinkle of crumbled feta. This dish offers a delightful balance of sweet, savory, and tangy flavors that excite the palate while meeting your nutritional goals.

NUTRITION

593kcal
Protein
31.9g
Fat
15.4g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Rainbow Carrots (250g)

1 tbsp Honey

1 tbsp Maple Syrup

1 tsp Extra Virgin Olive Oil

0.5 cup Roasted Chickpeas (~82g)

0.75 cup Nonfat Greek Yogurt (180g)

0.25 cup Crumbled Feta Cheese (38g)

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the chopped rainbow carrots with honey, maple syrup, and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the carrots evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots are roasting, prepare the roasted chickpeas if not pre-roasted, or warm them up in the oven for the last 10 minutes of the carrot roasting time.

  • 5

    For the lemon garlic Greek yogurt dip, combine the nonfat Greek yogurt, lemon juice, finely minced garlic, and a pinch of salt and pepper in a small bowl. Mix well.

  • 6

    Once the carrots and chickpeas are done, plate them together and drizzle the creamy lemon garlic yogurt over the top. Sprinkle with crumbled feta cheese.

  • 7

    Serve warm and enjoy the balance of sweet roasted vegetables with a tangy, refreshing dip.