Roasted Root Medley

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

Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley

A perfectly roasted medley of earthy roots enhanced with crispy chickpeas and savory tempeh, finished with a sprinkle of nutritional yeast for an extra flavor boost. This dish delivers a satisfying mix of textures and a comforting, warm aroma that makes it ideal for any meal time.

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NUTRITION

565kcal
Protein
31.4g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Sweet Potato (130g)

1/2 cup Chickpeas (82g)

4 ounces Extra-Firm Tempeh (113g)

1 tbsp Nutritional Yeast (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the carrot, parsnip, and sweet potato. Cut them into similarly sized bite-sized chunks for even roasting.

  • 3

    Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.

  • 4

    Cut the tempeh into cubes about 1-inch in size.

  • 5

    In a large bowl, combine the chopped carrots, parsnip, sweet potato, chickpeas, and tempeh. Drizzle with a small amount of olive oil, and season with salt, pepper, and any desired herbs (such as rosemary or thyme). Toss well to evenly coat all pieces.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the roots are tender and lightly caramelized and the tempeh has a crisp edge.

  • 8

    Remove the baking sheet from the oven and immediately sprinkle the nutritional yeast over the hot mixture for an added umami boost.

  • 9

    Allow to cool slightly before serving, and enjoy your hearty, protein-packed Roasted Root Medley.

Roasted Root Medley

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

Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley

A perfectly roasted medley of earthy roots enhanced with crispy chickpeas and savory tempeh, finished with a sprinkle of nutritional yeast for an extra flavor boost. This dish delivers a satisfying mix of textures and a comforting, warm aroma that makes it ideal for any meal time.

NUTRITION

565kcal
Protein
31.4g
Fat
14g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Sweet Potato (130g)

1/2 cup Chickpeas (82g)

4 ounces Extra-Firm Tempeh (113g)

1 tbsp Nutritional Yeast (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the carrot, parsnip, and sweet potato. Cut them into similarly sized bite-sized chunks for even roasting.

  • 3

    Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel.

  • 4

    Cut the tempeh into cubes about 1-inch in size.

  • 5

    In a large bowl, combine the chopped carrots, parsnip, sweet potato, chickpeas, and tempeh. Drizzle with a small amount of olive oil, and season with salt, pepper, and any desired herbs (such as rosemary or thyme). Toss well to evenly coat all pieces.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the roots are tender and lightly caramelized and the tempeh has a crisp edge.

  • 8

    Remove the baking sheet from the oven and immediately sprinkle the nutritional yeast over the hot mixture for an added umami boost.

  • 9

    Allow to cool slightly before serving, and enjoy your hearty, protein-packed Roasted Root Medley.