Crispy Roasted Root Medley

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

Crispy Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Medley

Enjoy a vibrant, crispy roasted medley of tender carrots and parsnips, paired with protein-rich tempeh and savory chickpeas. This dish offers a delightful balance of sweet earthiness and satisfying texture, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

557kcal
Protein
37.3g
Fat
17.3g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Carrots

1 cup diced Parsnips

1/2 cup Chickpeas, drained and rinsed

5 ounces Tempeh, cubed

Olive Oil Cooking Spray

1 tsp dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a large bowl, toss the diced carrots and parsnips with a light coating of olive oil cooking spray, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the preheated oven for about 20 minutes until they start to soften.

  • 5

    Meanwhile, cut the tempeh into cubes and gently toss with a little salt and pepper.

  • 6

    After the vegetables have roasted for 20 minutes, remove the tray and add the tempeh and drained chickpeas. Toss gently to combine with the partially roasted vegetables.

  • 7

    Return the tray to the oven and roast everything for an additional 15-20 minutes, or until the tempeh is crisp around the edges and the vegetables are tender.

  • 8

    Remove from the oven, adjust seasonings as needed, and serve warm.

Crispy Roasted Root Medley

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

Crispy Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Medley

Enjoy a vibrant, crispy roasted medley of tender carrots and parsnips, paired with protein-rich tempeh and savory chickpeas. This dish offers a delightful balance of sweet earthiness and satisfying texture, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

557kcal
Protein
37.3g
Fat
17.3g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Carrots

1 cup diced Parsnips

1/2 cup Chickpeas, drained and rinsed

5 ounces Tempeh, cubed

Olive Oil Cooking Spray

1 tsp dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a large bowl, toss the diced carrots and parsnips with a light coating of olive oil cooking spray, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the preheated oven for about 20 minutes until they start to soften.

  • 5

    Meanwhile, cut the tempeh into cubes and gently toss with a little salt and pepper.

  • 6

    After the vegetables have roasted for 20 minutes, remove the tray and add the tempeh and drained chickpeas. Toss gently to combine with the partially roasted vegetables.

  • 7

    Return the tray to the oven and roast everything for an additional 15-20 minutes, or until the tempeh is crisp around the edges and the vegetables are tender.

  • 8

    Remove from the oven, adjust seasonings as needed, and serve warm.