Crispy Baked Paneer with Roasted Root Vegetables

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

Crispy Baked Paneer with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Paneer with Roasted Root Vegetables

Enjoy a vibrant, protein-packed dish featuring golden, crispy baked paneer paired with tender, roasted carrots and beets. This comforting meal balances rich flavors with a satisfying crunch, enhanced by aromatic herbs and a hint of spice.

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NUTRITION

555kcal
Protein
32.1g
Fat
32.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

140g Paneer

50g cooked Chickpeas

100g Carrot

100g Beet

1 tsp Olive Oil

0.5 tsp Rosemary

0.5 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cube the paneer into bite-sized pieces and drain the chickpeas if necessary.

  • 3

    Peel and cut the carrots into thick rounds or sticks and peel and cube the beets.

  • 4

    In a large bowl, gently toss the paneer, chickpeas, carrots, and beets with olive oil, rosemary, paprika, salt, and black pepper until evenly coated.

  • 5

    Spread the mixture out evenly on the prepared baking sheet, ensuring the paneer pieces are not crowded to achieve a crispy texture.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the paneer is golden and the vegetables are tender.

  • 7

    Remove from the oven and let cool slightly before serving.

Crispy Baked Paneer with Roasted Root Vegetables

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

Crispy Baked Paneer with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Paneer with Roasted Root Vegetables

Enjoy a vibrant, protein-packed dish featuring golden, crispy baked paneer paired with tender, roasted carrots and beets. This comforting meal balances rich flavors with a satisfying crunch, enhanced by aromatic herbs and a hint of spice.

NUTRITION

555kcal
Protein
32.1g
Fat
32.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

140g Paneer

50g cooked Chickpeas

100g Carrot

100g Beet

1 tsp Olive Oil

0.5 tsp Rosemary

0.5 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cube the paneer into bite-sized pieces and drain the chickpeas if necessary.

  • 3

    Peel and cut the carrots into thick rounds or sticks and peel and cube the beets.

  • 4

    In a large bowl, gently toss the paneer, chickpeas, carrots, and beets with olive oil, rosemary, paprika, salt, and black pepper until evenly coated.

  • 5

    Spread the mixture out evenly on the prepared baking sheet, ensuring the paneer pieces are not crowded to achieve a crispy texture.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the paneer is golden and the vegetables are tender.

  • 7

    Remove from the oven and let cool slightly before serving.