Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

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

Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

Enjoy the comforting crunch of herb-roasted carrots, parsnips, and sweet potatoes, elevated by crispy cubes of extra firm tofu and a scattering of roasted chickpeas. This vibrant dish, infused with rosemary and thyme, offers a wholesome blend of textures and flavors perfect for any meal of the day.

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NUTRITION

573kcal
Protein
31.4g
Fat
18.4g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

100g Carrot (raw)

100g Parsnip (raw)

100g Sweet Potato (raw)

250g Extra Firm Tofu

1/2 cup Cooked Chickpeas

1/4 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into evenly sized cubes or sticks.

  • 3

    Press the tofu to remove excess water and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the chopped root vegetables, tofu, and cooked chickpeas.

  • 5

    Drizzle with olive oil and sprinkle dried rosemary, thyme, salt, and pepper. Toss gently to evenly coat all ingredients.

  • 6

    Spread the mixture in a single layer on the baking sheet to ensure they roast evenly.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.

Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

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

Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables with Tofu & Chickpeas

Enjoy the comforting crunch of herb-roasted carrots, parsnips, and sweet potatoes, elevated by crispy cubes of extra firm tofu and a scattering of roasted chickpeas. This vibrant dish, infused with rosemary and thyme, offers a wholesome blend of textures and flavors perfect for any meal of the day.

NUTRITION

573kcal
Protein
31.4g
Fat
18.4g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

100g Carrot (raw)

100g Parsnip (raw)

100g Sweet Potato (raw)

250g Extra Firm Tofu

1/2 cup Cooked Chickpeas

1/4 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into evenly sized cubes or sticks.

  • 3

    Press the tofu to remove excess water and cut it into bite-sized cubes.

  • 4

    In a large bowl, combine the chopped root vegetables, tofu, and cooked chickpeas.

  • 5

    Drizzle with olive oil and sprinkle dried rosemary, thyme, salt, and pepper. Toss gently to evenly coat all ingredients.

  • 6

    Spread the mixture in a single layer on the baking sheet to ensure they roast evenly.

  • 7

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

  • 8

    Remove from the oven and let cool slightly before serving.