Garlic-Ginger Roasted Vegetable Medley

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

Garlic-Ginger Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Vegetable Medley

Enjoy a vibrant medley of roasted vegetables enhanced with zesty garlic and ginger, combined with protein-packed chickpeas, tofu, and edamame. This dish brings a delightful balance of textures and flavors that make it perfect for any meal of the day.

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NUTRITION

547kcal
Protein
33.2g
Fat
26.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

100g Broccoli

100g Carrots

100g Red Bell Pepper

1/3 cup (55g) Chickpeas

150g Extra-Firm Tofu

1/2 cup (67g) Shelled Edamame

1 tbsp Olive Oil

2 cloves Garlic

1 inch Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine broccoli, carrots, and red bell pepper. Add chickpeas, tofu (cubed), and edamame.

  • 3

    Mince the garlic and grate the fresh ginger. Add them to the bowl along with olive oil, a pinch of salt, and freshly ground black pepper.

  • 4

    Gently toss all ingredients to evenly coat the vegetables and proteins with the oil and seasonings.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking. Ensure the tofu edges turn golden and the vegetables are tender.

  • 7

    Remove from the oven and serve warm.

Garlic-Ginger Roasted Vegetable Medley

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

Garlic-Ginger Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Roasted Vegetable Medley

Enjoy a vibrant medley of roasted vegetables enhanced with zesty garlic and ginger, combined with protein-packed chickpeas, tofu, and edamame. This dish brings a delightful balance of textures and flavors that make it perfect for any meal of the day.

NUTRITION

547kcal
Protein
33.2g
Fat
26.9g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

100g Broccoli

100g Carrots

100g Red Bell Pepper

1/3 cup (55g) Chickpeas

150g Extra-Firm Tofu

1/2 cup (67g) Shelled Edamame

1 tbsp Olive Oil

2 cloves Garlic

1 inch Fresh Ginger

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine broccoli, carrots, and red bell pepper. Add chickpeas, tofu (cubed), and edamame.

  • 3

    Mince the garlic and grate the fresh ginger. Add them to the bowl along with olive oil, a pinch of salt, and freshly ground black pepper.

  • 4

    Gently toss all ingredients to evenly coat the vegetables and proteins with the oil and seasonings.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking. Ensure the tofu edges turn golden and the vegetables are tender.

  • 7

    Remove from the oven and serve warm.