Herb-Roasted Root Medley

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

Herb-Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Medley

A vibrant medley of herb-roasted root vegetables tossed with hearty chickpeas, served alongside fluffy egg whites. This dish offers a delightful blend of savory roasted flavors with a protein boost to keep you satisfied throughout the day.

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NUTRITION

568kcal
Protein
40.4g
Fat
9.9g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 Red Onion (80g)

1/2 cup Chickpeas (82g)

1 cup Liquid Egg Whites (243g)

1/2 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into uniform bite-sized pieces. Roughly chop the red onion.

  • 3

    In a large bowl, combine the chopped vegetables and chickpeas. Drizzle with olive oil, sprinkle the mixed fresh herbs, salt, and pepper, and toss to coat evenly.

  • 4

    Spread the vegetable and chickpea mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly caramelized, stirring once halfway through.

  • 5

    While the roots are roasting, pour the liquid egg whites into a non-stick skillet over medium heat. Season lightly with salt and pepper and scramble until just set, about 3-4 minutes.

  • 6

    Serve the herb-roasted vegetables and chickpeas topped or alongside the warm scrambled egg whites for a balanced, flavorful meal.

Herb-Roasted Root Medley

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

Herb-Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Medley

A vibrant medley of herb-roasted root vegetables tossed with hearty chickpeas, served alongside fluffy egg whites. This dish offers a delightful blend of savory roasted flavors with a protein boost to keep you satisfied throughout the day.

NUTRITION

568kcal
Protein
40.4g
Fat
9.9g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 Red Onion (80g)

1/2 cup Chickpeas (82g)

1 cup Liquid Egg Whites (243g)

1/2 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato, carrot, and parsnip into uniform bite-sized pieces. Roughly chop the red onion.

  • 3

    In a large bowl, combine the chopped vegetables and chickpeas. Drizzle with olive oil, sprinkle the mixed fresh herbs, salt, and pepper, and toss to coat evenly.

  • 4

    Spread the vegetable and chickpea mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly caramelized, stirring once halfway through.

  • 5

    While the roots are roasting, pour the liquid egg whites into a non-stick skillet over medium heat. Season lightly with salt and pepper and scramble until just set, about 3-4 minutes.

  • 6

    Serve the herb-roasted vegetables and chickpeas topped or alongside the warm scrambled egg whites for a balanced, flavorful meal.