Roasted Root Medley with Tempeh

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

Roasted Root Medley with Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tempeh

A hearty and colorful medley of roasted root vegetables complemented by marinated tempeh, kissed with a hint of olive oil and fresh thyme. This dish balances the earthiness of carrots, parsnips, and sweet potatoes with the nutty protein boost from tempeh, creating a satisfying, nutrient-rich meal perfect for any time of the day.

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NUTRITION

540kcal
Protein
33.6g
Fat
24g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (100g)

150g Tempeh

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    Cut the tempeh into cubes and, if desired, marinate briefly with a pinch of salt, pepper, and fresh thyme.

  • 4

    In a large bowl, toss the chopped vegetables and tempeh with 1/2 tablespoon olive oil, the remaining thyme, salt, and pepper until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized and the tempeh is golden.

  • 7

    Remove from the oven and serve hot, enjoying the warm and earthy flavors of this nutritious medley.

Roasted Root Medley with Tempeh

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

Roasted Root Medley with Tempeh

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tempeh

A hearty and colorful medley of roasted root vegetables complemented by marinated tempeh, kissed with a hint of olive oil and fresh thyme. This dish balances the earthiness of carrots, parsnips, and sweet potatoes with the nutty protein boost from tempeh, creating a satisfying, nutrient-rich meal perfect for any time of the day.

NUTRITION

540kcal
Protein
33.6g
Fat
24g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (100g)

150g Tempeh

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    Cut the tempeh into cubes and, if desired, marinate briefly with a pinch of salt, pepper, and fresh thyme.

  • 4

    In a large bowl, toss the chopped vegetables and tempeh with 1/2 tablespoon olive oil, the remaining thyme, salt, and pepper until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized and the tempeh is golden.

  • 7

    Remove from the oven and serve hot, enjoying the warm and earthy flavors of this nutritious medley.