Roasted Root Vegetable Medley with Protein Boost

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

Roasted Root Vegetable Medley with Protein Boost

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetable Medley with Protein Boost

Enjoy a colorful medley of roasted root vegetables enhanced with a protein boost from firm tofu, chickpeas, and a hint of tangy feta. This dish offers a satisfying mix of sweet and savory flavors with a delightful, caramelized finish. Perfect as a nourishing meal any time of day!

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NUTRITION

638kcal
Protein
34.8g
Fat
35.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 small Beet (82g)

1 medium Parsnip (100g)

200g Firm Tofu

1/2 cup Chickpeas (82g, drained)

50g Feta Cheese

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot, beet, and parsnip into uniform bite-sized pieces.

  • 3

    Press the tofu lightly with a paper towel to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu cubes, and drained chickpeas. Drizzle with olive oil and add chopped rosemary, salt, and pepper.

  • 5

    Toss the mixture well to ensure even coating.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through cooking for even browning.

  • 8

    Remove from the oven and sprinkle crumbled feta cheese over the top.

  • 9

    Serve warm and enjoy this hearty medley at breakfast, lunch, or dinner.

Roasted Root Vegetable Medley with Protein Boost

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

Roasted Root Vegetable Medley with Protein Boost

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetable Medley with Protein Boost

Enjoy a colorful medley of roasted root vegetables enhanced with a protein boost from firm tofu, chickpeas, and a hint of tangy feta. This dish offers a satisfying mix of sweet and savory flavors with a delightful, caramelized finish. Perfect as a nourishing meal any time of day!

NUTRITION

638kcal
Protein
34.8g
Fat
35.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 small Beet (82g)

1 medium Parsnip (100g)

200g Firm Tofu

1/2 cup Chickpeas (82g, drained)

50g Feta Cheese

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot, beet, and parsnip into uniform bite-sized pieces.

  • 3

    Press the tofu lightly with a paper towel to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu cubes, and drained chickpeas. Drizzle with olive oil and add chopped rosemary, salt, and pepper.

  • 5

    Toss the mixture well to ensure even coating.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through cooking for even browning.

  • 8

    Remove from the oven and sprinkle crumbled feta cheese over the top.

  • 9

    Serve warm and enjoy this hearty medley at breakfast, lunch, or dinner.