Crispy Herb-Roasted Root Vegetables

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

Crispy Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables

Enjoy a hearty medley of crispy, herb-infused roasted root vegetables elevated with extra-firm tofu and a boost of protein-packed chickpeas. This dish harmoniously blends the earthy sweetness of carrots, parsnips, and sweet potato with savory, aromatic herbs for a satisfying, well-rounded meal fit for any time of day.

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NUTRITION

630kcal
Protein
32.5g
Fat
19g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Carrots (128g)

1 cup chopped Parsnips (133g)

1 small Sweet Potato (130g)

8 ounces Extra-Firm Tofu (226g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

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

    Cube the extra-firm tofu and pat dry with a paper towel to remove excess moisture. Set aside.

  • 3

    In a large bowl, combine the chopped carrots, parsnips, and diced sweet potato. Add the tofu cubes and cooked chickpeas.

  • 4

    Drizzle the olive oil over the mixture, then sprinkle with chopped fresh rosemary, thyme, salt, and pepper. Toss gently to evenly coat all the ingredients.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges and the tofu is golden.

  • 7

    Remove from the oven and serve warm as a wholesome breakfast, lunch, or dinner option.

Crispy Herb-Roasted Root Vegetables

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

Crispy Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetables

Enjoy a hearty medley of crispy, herb-infused roasted root vegetables elevated with extra-firm tofu and a boost of protein-packed chickpeas. This dish harmoniously blends the earthy sweetness of carrots, parsnips, and sweet potato with savory, aromatic herbs for a satisfying, well-rounded meal fit for any time of day.

NUTRITION

630kcal
Protein
32.5g
Fat
19g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Carrots (128g)

1 cup chopped Parsnips (133g)

1 small Sweet Potato (130g)

8 ounces Extra-Firm Tofu (226g)

1/2 cup Cooked Chickpeas (82g)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cube the extra-firm tofu and pat dry with a paper towel to remove excess moisture. Set aside.

  • 3

    In a large bowl, combine the chopped carrots, parsnips, and diced sweet potato. Add the tofu cubes and cooked chickpeas.

  • 4

    Drizzle the olive oil over the mixture, then sprinkle with chopped fresh rosemary, thyme, salt, and pepper. Toss gently to evenly coat all the ingredients.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges and the tofu is golden.

  • 7

    Remove from the oven and serve warm as a wholesome breakfast, lunch, or dinner option.