Crispy Roasted Root Vegetables with Herbs and Tempeh

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

Crispy Roasted Root Vegetables with Herbs and Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Vegetables with Herbs and Tempeh

Enjoy a vibrant medley of roasted carrots, parsnips, and sweet potatoes tossed with crispy roasted chickpeas and marinated tempeh, finished with a light drizzle of olive oil and a sprinkle of hemp seeds. This dish delivers a rich combination of hearty flavors and textures accented by fresh herbs, making it a satisfying meal that's both nutritious and delicious.

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NUTRITION

566kcal
Protein
32.8g
Fat
17.9g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Carrots (128g)

1 cup Parsnips (133g)

1 cup Sweet Potato (133g)

1/2 cup Chickpeas, cooked (82g)

90g Tempeh

1/4 tbsp Olive Oil (7g)

1 tbsp Hemp Seeds (10g)

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into uniform bite-sized pieces for even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with the chickpeas. Drizzle with olive oil, add salt, pepper, and roughly chopped fresh herbs, and toss until evenly coated.

  • 4

    Spread the vegetable and chickpea mixture in a single layer on the baking sheet.

  • 5

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

  • 6

    While the vegetables roast, slice the tempeh into cubes. Optionally, lightly season the tempeh with salt, pepper, and a sprinkle of fresh herbs.

  • 7

    In a non-stick skillet over medium heat, sauté the tempeh cubes for about 5-7 minutes until golden and crispy on all sides.

  • 8

    Remove the roasted vegetables and chickpeas from the oven and transfer them to a serving bowl.

  • 9

    Gently toss in the sautéed tempeh and sprinkle hemp seeds over the top for an added boost of protein and a nutty flavor.

  • 10

    Serve warm, garnished with any remaining fresh herbs, and enjoy your hearty, protein-packed meal.

Crispy Roasted Root Vegetables with Herbs and Tempeh

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

Crispy Roasted Root Vegetables with Herbs and Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Vegetables with Herbs and Tempeh

Enjoy a vibrant medley of roasted carrots, parsnips, and sweet potatoes tossed with crispy roasted chickpeas and marinated tempeh, finished with a light drizzle of olive oil and a sprinkle of hemp seeds. This dish delivers a rich combination of hearty flavors and textures accented by fresh herbs, making it a satisfying meal that's both nutritious and delicious.

NUTRITION

566kcal
Protein
32.8g
Fat
17.9g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Carrots (128g)

1 cup Parsnips (133g)

1 cup Sweet Potato (133g)

1/2 cup Chickpeas, cooked (82g)

90g Tempeh

1/4 tbsp Olive Oil (7g)

1 tbsp Hemp Seeds (10g)

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into uniform bite-sized pieces for even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with the chickpeas. Drizzle with olive oil, add salt, pepper, and roughly chopped fresh herbs, and toss until evenly coated.

  • 4

    Spread the vegetable and chickpea mixture in a single layer on the baking sheet.

  • 5

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

  • 6

    While the vegetables roast, slice the tempeh into cubes. Optionally, lightly season the tempeh with salt, pepper, and a sprinkle of fresh herbs.

  • 7

    In a non-stick skillet over medium heat, sauté the tempeh cubes for about 5-7 minutes until golden and crispy on all sides.

  • 8

    Remove the roasted vegetables and chickpeas from the oven and transfer them to a serving bowl.

  • 9

    Gently toss in the sautéed tempeh and sprinkle hemp seeds over the top for an added boost of protein and a nutty flavor.

  • 10

    Serve warm, garnished with any remaining fresh herbs, and enjoy your hearty, protein-packed meal.