YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Root Vegetables with Crispy Chickpeas
Enjoy a vibrant, hearty plate featuring beautifully roasted root vegetables paired with crispy chickpeas and protein-packed extra firm tofu. This dish is perfectly seasoned with smoked paprika, garlic, and a drizzle of olive oil, delivering a satisfying blend of textures and flavors that's both nourishing and delightful.
INGREDIENTS
1 cup Canned Chickpeas (164g)
200g Extra Firm Tofu
1 medium Carrot (61g)
1 small Parsnip (89g)
1 tsp Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Rinse and drain the canned chickpeas thoroughly. Pat them dry with a paper towel to help achieve extra crispiness.
Cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu cubes with a pinch of salt, a dash of black pepper, and half of the smoked paprika.
Peel the carrot and parsnip. Cut them into similar sized sticks or chunks to ensure even roasting.
In a large mixing bowl, combine the chickpeas, tofu cubes, carrot, and parsnip. Drizzle with olive oil and sprinkle with the remaining smoked paprika, garlic powder, salt, and black pepper. Toss everything gently until the ingredients are evenly coated.
Spread the mixture evenly across the prepared sheet pan. Make sure the chickpeas and tofu are in a single layer to maximize crispiness.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas and tofu develop a crispy exterior.
Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, flavorful sheet pan meal!