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 vibrant medley of roasted root vegetables complemented by crispy chickpeas and savory tofu, all infused with aromatic rosemary and thyme. This hearty yet clean dish offers a satisfying crunch and earthy flavors perfect for any meal time.

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NUTRITION

558kcal
Protein
31.6g
Fat
16.9g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas

150 grams extra firm tofu

1 medium carrot

1 medium parsnip

1 tsp olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 garlic clove, minced

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a clean towel.

  • 3

    Cut the tofu into 1-inch cubes and gently press to remove excess moisture.

  • 4

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 5

    In a large bowl, combine chickpeas, tofu, carrot, and parsnip.

  • 6

    Drizzle with olive oil and add minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything until evenly coated.

  • 7

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables and tofu are golden and crispy.

  • 9

    Remove from the oven and let cool slightly before serving.

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 vibrant medley of roasted root vegetables complemented by crispy chickpeas and savory tofu, all infused with aromatic rosemary and thyme. This hearty yet clean dish offers a satisfying crunch and earthy flavors perfect for any meal time.

NUTRITION

558kcal
Protein
31.6g
Fat
16.9g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas

150 grams extra firm tofu

1 medium carrot

1 medium parsnip

1 tsp olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 garlic clove, minced

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a clean towel.

  • 3

    Cut the tofu into 1-inch cubes and gently press to remove excess moisture.

  • 4

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 5

    In a large bowl, combine chickpeas, tofu, carrot, and parsnip.

  • 6

    Drizzle with olive oil and add minced garlic, chopped rosemary, thyme, salt, and pepper. Toss everything until evenly coated.

  • 7

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables and tofu are golden and crispy.

  • 9

    Remove from the oven and let cool slightly before serving.