YOUR SOLIN GENERATED RECIPE
Herb-Roasted Butternut Squash and Carrots with Spinach, Bell Pepper, Tofu, and Chickpeas
Enjoy a hearty, savory medley of herb-roasted butternut squash and carrots, perfectly paired with fresh spinach and bell pepper, and elevated by protein-packed tofu and chickpeas. A drizzle of olive oil and a sprinkle of rosemary and thyme infuse this dish with aromatic warmth, making it a satisfying meal for any time of day.
INGREDIENTS
200g Butternut Squash
150g Carrots
50g Spinach
75g Red Bell Pepper
100g Chickpeas
200g Firm Tofu
1 tsp Olive Oil
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash and carrots into evenly sized pieces. Slice the red bell pepper into strips.
In a large bowl, toss the butternut squash, carrots, and red bell pepper with olive oil, and finely chopped rosemary and thyme. Season with a pinch of salt and pepper if desired.
Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes until tender and lightly caramelized.
While the vegetables roast, drain and rinse the chickpeas, and cut the firm tofu into cubes. In a non-stick skillet over medium heat, lightly sauté the tofu for about 5-7 minutes until golden on all sides.
Once the vegetables are done, remove them from the oven. Gently fold in the fresh spinach and chickpeas to warm them through using the residual heat from the roasted vegetables.
Plate the roasted vegetables with spinach and chickpeas, top with the sautéed tofu, and garnish with additional rosemary or thyme if desired. Serve warm.