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 enhanced with savory herbs, crispy roasted chickpeas, and marinated tempeh, all finished with a sprinkle of nutritional yeast. This dish balances earthy sweetness with a herby kick, making it a delicious, wholesome option that fits perfectly within your macro and calorie goals.

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NUTRITION

542kcal
Protein
37.3g
Fat
21.1g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 small Carrot (50g)

1 small Parsnip (80g)

1/2 small Sweet Potato (65g)

1/4 medium Red Onion (40g)

120g Tempeh

1/4 cup cooked Chickpeas (40g)

1/2 tbsp Olive Oil

2 tbsp Nutritional Yeast

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cut the carrot, parsnip, and sweet potato into bite-sized pieces. Slice the red onion into wedges.

  • 3

    Cube the tempeh into uniform pieces. In a bowl, gently toss the tempeh and chickpeas with half a tablespoon of olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the chopped vegetables on a baking tray. Add the tempeh and chickpeas, then toss with a few torn rosemary and thyme leaves.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 6

    Once roasted, remove from oven and immediately sprinkle with nutritional yeast and the remaining fresh herb leaves for an added savory boost.

  • 7

    Serve warm and enjoy the blend of sweet, earthy, and herby flavors.

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 enhanced with savory herbs, crispy roasted chickpeas, and marinated tempeh, all finished with a sprinkle of nutritional yeast. This dish balances earthy sweetness with a herby kick, making it a delicious, wholesome option that fits perfectly within your macro and calorie goals.

NUTRITION

542kcal
Protein
37.3g
Fat
21.1g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 small Carrot (50g)

1 small Parsnip (80g)

1/2 small Sweet Potato (65g)

1/4 medium Red Onion (40g)

120g Tempeh

1/4 cup cooked Chickpeas (40g)

1/2 tbsp Olive Oil

2 tbsp Nutritional Yeast

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cut the carrot, parsnip, and sweet potato into bite-sized pieces. Slice the red onion into wedges.

  • 3

    Cube the tempeh into uniform pieces. In a bowl, gently toss the tempeh and chickpeas with half a tablespoon of olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the chopped vegetables on a baking tray. Add the tempeh and chickpeas, then toss with a few torn rosemary and thyme leaves.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

  • 6

    Once roasted, remove from oven and immediately sprinkle with nutritional yeast and the remaining fresh herb leaves for an added savory boost.

  • 7

    Serve warm and enjoy the blend of sweet, earthy, and herby flavors.