YOUR SOLIN GENERATED RECIPE
Crispy Roasted Root Vegetables with Quinoa and Fresh Herbs
Savor a hearty plate of crispy roasted root vegetables paired with fluffy quinoa, lightly baked tofu, and crunchy roasted chickpeas, all finished with a refreshing dollop of nonfat Greek yogurt and a sprinkle of hemp seeds and fresh herbs. This vibrant medley delivers a delightful mix of textures and flavors, perfect for a satisfying meal any time of day.
INGREDIENTS
1/2 cup cooked quinoa (92g)
100g firm tofu
1/3 cup roasted chickpeas (55g)
1 tbsp hemp seeds (10g)
225g mixed root vegetables (carrots, parsnips, beets)
1/2 cup nonfat Greek yogurt (120g)
2 tbsp fresh herbs (parsley, thyme, or basil)
Olive oil spray
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the carrots, parsnips, and beets into evenly sized pieces. Place them on a baking sheet, lightly spray with olive oil, and season with salt and pepper.
Roast the vegetables in the oven for about 25-30 minutes until they are tender and edges turn crispy, stirring halfway through for even cooking.
While the vegetables roast, press the tofu to remove excess moisture, then cut into cubes. Lightly season the tofu with salt and pepper and place on a separate baking sheet. Roast for about 20 minutes, turning once for even crispiness.
If using canned chickpeas, drain and rinse them. Spread the chickpeas on a baking sheet, lightly spray with olive oil, season with salt and pepper, and roast in the oven for 20 minutes until crispy. If using raw chickpeas, pre-cook them until tender before roasting.
Prepare the cooked quinoa as per package instructions if not already cooked.
Once all roasted components are ready, assemble your bowl by layering cooked quinoa as a base, then add the roasted root vegetables, tofu, and chickpeas.
Top with a dollop of nonfat Greek yogurt, sprinkle the hemp seeds over the top, and garnish with fresh herbs.
Serve warm and enjoy your nutrient-packed, flavorful meal.