Roasted Root Medley with Tempeh & Chickpeas

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

Roasted Root Medley with Tempeh & Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tempeh & Chickpeas

Enjoy a hearty, rustic medley of tender roasted root vegetables paired with protein-packed tempeh and chickpeas. This dish delivers a satisfying blend of earthy sweetness, nutty tempeh, and crispy roasted edges, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

625kcal
Protein
32.2g
Fat
18.6g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Carrots (128g)

1 cup Parsnips (133g)

1 medium Sweet Potato (114g)

100g Tempeh

1/2 cup Chickpeas (82g)

1 tsp Olive Oil

Salt and Pepper, to taste

1 tbsp Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into bite-sized pieces.

  • 3

    Cube the tempeh into uniform pieces and rinse the chickpeas under cold water if using canned.

  • 4

    In a large bowl, combine the chopped vegetables, tempeh, and chickpeas. Drizzle with olive oil, and add salt, pepper, and fresh rosemary. Toss everything together until evenly coated.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and serve warm, adjusting seasoning as needed.

Roasted Root Medley with Tempeh & Chickpeas

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

Roasted Root Medley with Tempeh & Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tempeh & Chickpeas

Enjoy a hearty, rustic medley of tender roasted root vegetables paired with protein-packed tempeh and chickpeas. This dish delivers a satisfying blend of earthy sweetness, nutty tempeh, and crispy roasted edges, perfect for any meal of the day.

NUTRITION

625kcal
Protein
32.2g
Fat
18.6g
Carbs
90.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Carrots (128g)

1 cup Parsnips (133g)

1 medium Sweet Potato (114g)

100g Tempeh

1/2 cup Chickpeas (82g)

1 tsp Olive Oil

Salt and Pepper, to taste

1 tbsp Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into bite-sized pieces.

  • 3

    Cube the tempeh into uniform pieces and rinse the chickpeas under cold water if using canned.

  • 4

    In a large bowl, combine the chopped vegetables, tempeh, and chickpeas. Drizzle with olive oil, and add salt, pepper, and fresh rosemary. Toss everything together until evenly coated.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and serve warm, adjusting seasoning as needed.