Name: Sheet Pan Roasted Chickpeas and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas (drained); 150 grams tempeh, cubed; 1 medium carrot, sliced; 1 medium parsnip, cubed; 1/4 medium red onion, roughly chopped; 1 tsp olive oil; 1/2 tsp smoked paprika; Salt and pepper to taste

Sheet Pan Roasted Chickpeas and Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chickpeas and Root Vegetables

Enjoy a hearty, vibrant medley of roasted chickpeas, crispy tempeh cubes, and colorful root vegetables, all perfectly seasoned on a single sheet pan. This dish delivers a flavorful crunch with every bite and a comforting mix of textures, making it an ideal meal for a nourishing dinner.

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NUTRITION

Protein

40.2g

Fat

25.3g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

150 grams tempeh, cubed

1 medium carrot, sliced

1 medium parsnip, cubed

1/4 medium red onion, roughly chopped

1 tsp olive oil

1/2 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Drain and rinse the chickpeas. Cut the tempeh into 1-inch cubes.
3
Chop the carrot, parsnip, and red onion into roughly equal bite-sized pieces.
4
In a large bowl, combine the chickpeas, tempeh, and vegetables. Drizzle with olive oil, then sprinkle smoked paprika, salt, and pepper.
5
Toss the mixture until all components are evenly coated with the oil and seasonings.
6
Spread the mixture evenly on the prepared sheet pan in a single layer to ensure even roasting.
7
Roast in the oven for 25-30 minutes, stirring halfway through to promote even browning. The chickpeas should be crisp and the vegetables tender.
8
Remove from the oven and let cool slightly before serving. Enjoy warm!