Creamy Root Vegetable Bake with Crispy Herb Topping

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

Creamy Root Vegetable Bake with Crispy Herb Topping

YOUR SOLIN GENERATED RECIPE

Creamy Root Vegetable Bake with Crispy Herb Topping

Enjoy a delightful medley of tender roasted root vegetables blended in a creamy white bean and lentil sauce, topped with a crispy herb-almond flour crust. This comforting bake offers a warm, satisfying texture and a burst of fresh herbal flavor with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
37.5g
Fat
7.3g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 cup Cannellini Beans (130g)

1/2 cup Cooked Lentils (99g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tsp Olive Oil (2.5g)

1/2 tbsp Almond Flour (4g)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into uniformly sized pieces.

  • 3

    Place the diced vegetables on a baking sheet lined with parchment paper, season lightly with salt and pepper, and roast for about 25-30 minutes until tender.

  • 4

    While the vegetables roast, in a bowl combine the cannellini beans, cooked lentils, and Greek yogurt. Season with a pinch of salt and pepper and stir until smooth and creamy.

  • 5

    Once the vegetables are roasted, gently fold them into the creamy bean and lentil mixture.

  • 6

    Transfer the combined mixture into a lightly greased baking dish.

  • 7

    In a small bowl, mix the olive oil and almond flour with the chopped parsley and thyme. Sprinkle this mixture evenly over the top to form a crispy herb topping.

  • 8

    Return the dish to the oven and bake for an additional 10-12 minutes until the topping is golden and crisp.

  • 9

    Remove from oven, let it cool for a few minutes, and serve warm.

Creamy Root Vegetable Bake with Crispy Herb Topping

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

Creamy Root Vegetable Bake with Crispy Herb Topping

YOUR SOLIN GENERATED RECIPE

Creamy Root Vegetable Bake with Crispy Herb Topping

Enjoy a delightful medley of tender roasted root vegetables blended in a creamy white bean and lentil sauce, topped with a crispy herb-almond flour crust. This comforting bake offers a warm, satisfying texture and a burst of fresh herbal flavor with every bite.

NUTRITION

552kcal
Protein
37.5g
Fat
7.3g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 cup Cannellini Beans (130g)

1/2 cup Cooked Lentils (99g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tsp Olive Oil (2.5g)

1/2 tbsp Almond Flour (4g)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into uniformly sized pieces.

  • 3

    Place the diced vegetables on a baking sheet lined with parchment paper, season lightly with salt and pepper, and roast for about 25-30 minutes until tender.

  • 4

    While the vegetables roast, in a bowl combine the cannellini beans, cooked lentils, and Greek yogurt. Season with a pinch of salt and pepper and stir until smooth and creamy.

  • 5

    Once the vegetables are roasted, gently fold them into the creamy bean and lentil mixture.

  • 6

    Transfer the combined mixture into a lightly greased baking dish.

  • 7

    In a small bowl, mix the olive oil and almond flour with the chopped parsley and thyme. Sprinkle this mixture evenly over the top to form a crispy herb topping.

  • 8

    Return the dish to the oven and bake for an additional 10-12 minutes until the topping is golden and crisp.

  • 9

    Remove from oven, let it cool for a few minutes, and serve warm.