Herb-Roasted Root Vegetable Medley

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

Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Vegetable Medley

Enjoy a vibrant medley of roasted root vegetables lightly tossed in olive oil and fresh herbs, accompanied by savory tempeh and a hint of chickpeas. This dish offers a delightful balance of textures and flavors – from the natural sweetness of carrots, parsnips, and sweet potatoes to the aromatic warmth of rosemary and thyme.

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NUTRITION

580kcal
Protein
30.8g
Fat
29.5g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup diced carrots

1/2 cup diced parsnips

1/3 cup diced sweet potato

1/4 cup diced red onion

125g cubed tempeh

1/4 cup cooked chickpeas

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1/2 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the diced carrots, parsnips, sweet potato, and red onion.

  • 3

    Add the olive oil, fresh rosemary, thyme, garlic powder, salt, and pepper. Toss well to evenly coat the vegetables.

  • 4

    Gently fold in the cubed tempeh and cooked chickpeas.

  • 5

    Spread the mixture out on a baking sheet lined with parchment paper, ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned and the tempeh is crisp around the edges.

  • 7

    Remove from the oven and serve warm.

Herb-Roasted Root Vegetable Medley

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

Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Vegetable Medley

Enjoy a vibrant medley of roasted root vegetables lightly tossed in olive oil and fresh herbs, accompanied by savory tempeh and a hint of chickpeas. This dish offers a delightful balance of textures and flavors – from the natural sweetness of carrots, parsnips, and sweet potatoes to the aromatic warmth of rosemary and thyme.

NUTRITION

580kcal
Protein
30.8g
Fat
29.5g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup diced carrots

1/2 cup diced parsnips

1/3 cup diced sweet potato

1/4 cup diced red onion

125g cubed tempeh

1/4 cup cooked chickpeas

1 tbsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the diced carrots, parsnips, sweet potato, and red onion.

  • 3

    Add the olive oil, fresh rosemary, thyme, garlic powder, salt, and pepper. Toss well to evenly coat the vegetables.

  • 4

    Gently fold in the cubed tempeh and cooked chickpeas.

  • 5

    Spread the mixture out on a baking sheet lined with parchment paper, ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned and the tempeh is crisp around the edges.

  • 7

    Remove from the oven and serve warm.