Crispy Herb-Roasted Root Vegetable Medley

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

Crispy Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetable Medley

Enjoy a hearty medley of perfectly roasted root vegetables complemented by crispy tempeh and roasted chickpeas, finished with a sprinkle of nutty hemp seeds and aromatic herbs. This dish offers a satisfying crunch with every bite, combining earthy flavors with a hint of herbal freshness, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

581kcal
Protein
31.3g
Fat
21g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup diced carrots

1 cup diced parsnips

1 medium beet, cubed

1/2 cup roasted chickpeas

1/2 cup cubed tempeh

1 tbsp hemp seeds

1 tsp olive oil

1 tbsp mixed herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large bowl, combine diced carrots, parsnips, and beet. Drizzle with olive oil and sprinkle with mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a lightly greased or lined baking sheet and roast for 25-30 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    Meanwhile, roast the cubed tempeh and chickpeas separately on another baking sheet or toss them with a little herb seasoning; roast for about 15-20 minutes until they are golden and firm.

  • 5

    Once all components are roasted, gently toss the vegetables, tempeh, and chickpeas together in a serving bowl.

  • 6

    Finish by sprinkling hemp seeds evenly over the medley for an added nutty flavor and extra protein boost.

  • 7

    Serve warm and enjoy your nutrient-packed, crispy herb-roasted root vegetable medley.

Crispy Herb-Roasted Root Vegetable Medley

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

Crispy Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetable Medley

Enjoy a hearty medley of perfectly roasted root vegetables complemented by crispy tempeh and roasted chickpeas, finished with a sprinkle of nutty hemp seeds and aromatic herbs. This dish offers a satisfying crunch with every bite, combining earthy flavors with a hint of herbal freshness, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

581kcal
Protein
31.3g
Fat
21g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup diced carrots

1 cup diced parsnips

1 medium beet, cubed

1/2 cup roasted chickpeas

1/2 cup cubed tempeh

1 tbsp hemp seeds

1 tsp olive oil

1 tbsp mixed herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large bowl, combine diced carrots, parsnips, and beet. Drizzle with olive oil and sprinkle with mixed herbs, salt, and pepper.

  • 3

    Spread the vegetables on a lightly greased or lined baking sheet and roast for 25-30 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    Meanwhile, roast the cubed tempeh and chickpeas separately on another baking sheet or toss them with a little herb seasoning; roast for about 15-20 minutes until they are golden and firm.

  • 5

    Once all components are roasted, gently toss the vegetables, tempeh, and chickpeas together in a serving bowl.

  • 6

    Finish by sprinkling hemp seeds evenly over the medley for an added nutty flavor and extra protein boost.

  • 7

    Serve warm and enjoy your nutrient-packed, crispy herb-roasted root vegetable medley.