Crispy Herb-Roasted Root Vegetables with Protein Boost

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

Crispy Herb-Roasted Root Vegetables with Protein Boost

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables with Protein Boost

A vibrant medley of crisp roasted carrots, parsnips, beets, and red onions tossed with aromatic herbs, paired with roasted chickpeas and edamame, finished with a refreshing dollop of non-fat Greek yogurt herb sauce. This dish perfectly blends sweet, savory, and tangy flavors, creating a satisfying, protein-rich meal that's as visually appealing as it is nourishing.

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NUTRITION

522kcal
Protein
32.1g
Fat
10.9g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Carrots

1 cup cubed Parsnips

1 medium Beet, chopped

1/2 medium Red Onion, sliced

1 teaspoon Olive Oil

1/2 cup Chickpeas (rinsed & drained)

1/2 cup shelled Edamame

1/2 cup Non-Fat Greek Yogurt

2 tablespoons Fresh Herbs (Rosemary & Thyme), chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the root vegetables by peeling (if necessary) and cutting the carrots, parsnips, and beet into uniform bite-sized pieces. Slice the red onion into wedges.

  • 3

    Place the chopped vegetables in a large bowl and drizzle with olive oil. Add the chopped fresh herbs, and season with salt and pepper. Toss well to evenly coat.

  • 4

    Spread the vegetables onto a baking sheet lined with parchment paper in a single layer to ensure even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, preheat a skillet over medium heat. Add the chickpeas and edamame to the dry skillet for a few minutes to toast lightly and enhance their nutty flavor. Stir frequently to avoid burning.

  • 7

    Prepare the Greek yogurt herb sauce by mixing the non-fat Greek yogurt with a pinch of salt, pepper, and any leftover chopped herbs.

  • 8

    Once the root vegetables and legumes are roasted, remove them from the oven and skillet respectively. Combine them in a serving bowl.

  • 9

    Top the roasted mixture with a generous dollop of the Greek yogurt herb sauce. Serve warm and enjoy the blend of crispy, savory, and creamy textures.

Crispy Herb-Roasted Root Vegetables with Protein Boost

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

Crispy Herb-Roasted Root Vegetables with Protein Boost

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables with Protein Boost

A vibrant medley of crisp roasted carrots, parsnips, beets, and red onions tossed with aromatic herbs, paired with roasted chickpeas and edamame, finished with a refreshing dollop of non-fat Greek yogurt herb sauce. This dish perfectly blends sweet, savory, and tangy flavors, creating a satisfying, protein-rich meal that's as visually appealing as it is nourishing.

NUTRITION

522kcal
Protein
32.1g
Fat
10.9g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Carrots

1 cup cubed Parsnips

1 medium Beet, chopped

1/2 medium Red Onion, sliced

1 teaspoon Olive Oil

1/2 cup Chickpeas (rinsed & drained)

1/2 cup shelled Edamame

1/2 cup Non-Fat Greek Yogurt

2 tablespoons Fresh Herbs (Rosemary & Thyme), chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the root vegetables by peeling (if necessary) and cutting the carrots, parsnips, and beet into uniform bite-sized pieces. Slice the red onion into wedges.

  • 3

    Place the chopped vegetables in a large bowl and drizzle with olive oil. Add the chopped fresh herbs, and season with salt and pepper. Toss well to evenly coat.

  • 4

    Spread the vegetables onto a baking sheet lined with parchment paper in a single layer to ensure even roasting.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, preheat a skillet over medium heat. Add the chickpeas and edamame to the dry skillet for a few minutes to toast lightly and enhance their nutty flavor. Stir frequently to avoid burning.

  • 7

    Prepare the Greek yogurt herb sauce by mixing the non-fat Greek yogurt with a pinch of salt, pepper, and any leftover chopped herbs.

  • 8

    Once the root vegetables and legumes are roasted, remove them from the oven and skillet respectively. Combine them in a serving bowl.

  • 9

    Top the roasted mixture with a generous dollop of the Greek yogurt herb sauce. Serve warm and enjoy the blend of crispy, savory, and creamy textures.