Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Savor a delightful twist on a loaded sweet potato featuring a perfectly crispy skin, garnished with a dollop of creamy Greek yogurt, hearty black beans, and tender grilled chicken. This comforting dish blends textures and flavors, offering a balance of savory protein with a hint of freshness from green onions and a sprinkle of spices.

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NUTRITION

365kcal
Protein
38.5g
Fat
2.2g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

0.75 cup Nonfat Greek Yogurt (170g)

0.33 cup Black Beans (55g)

2 ounces Grilled Chicken Breast (56g total)

0.5 medium Red Bell Pepper (45g)

0.25 bunch Green Onions (15g)

1 teaspoon Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Scrub the sweet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

    Place the sweet potato on a baking sheet and brush lightly with a small amount of oil. Sprinkle a pinch of salt to encourage crisping of the skin.

  • 4

    Bake the sweet potato for about 40-45 minutes until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato is baking, prepare the toppings. Dice the red bell pepper and finely slice the green onions.

  • 6

    Warm the black beans in a small saucepan over low heat, seasoning lightly with salt, pepper, and paprika.

  • 7

    Slice the grilled chicken breast into bite-sized pieces.

  • 8

    Once the sweet potato is done, slice it open lengthwise and fluff the insides with a fork.

  • 9

    Layer in the black beans, diced red bell pepper, and chicken pieces.

  • 10

    Top generously with nonfat Greek yogurt and garnish with green onions. Adjust seasoning with salt and pepper as desired.

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Savor a delightful twist on a loaded sweet potato featuring a perfectly crispy skin, garnished with a dollop of creamy Greek yogurt, hearty black beans, and tender grilled chicken. This comforting dish blends textures and flavors, offering a balance of savory protein with a hint of freshness from green onions and a sprinkle of spices.

NUTRITION

365kcal
Protein
38.5g
Fat
2.2g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

0.75 cup Nonfat Greek Yogurt (170g)

0.33 cup Black Beans (55g)

2 ounces Grilled Chicken Breast (56g total)

0.5 medium Red Bell Pepper (45g)

0.25 bunch Green Onions (15g)

1 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Scrub the sweet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

    Place the sweet potato on a baking sheet and brush lightly with a small amount of oil. Sprinkle a pinch of salt to encourage crisping of the skin.

  • 4

    Bake the sweet potato for about 40-45 minutes until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato is baking, prepare the toppings. Dice the red bell pepper and finely slice the green onions.

  • 6

    Warm the black beans in a small saucepan over low heat, seasoning lightly with salt, pepper, and paprika.

  • 7

    Slice the grilled chicken breast into bite-sized pieces.

  • 8

    Once the sweet potato is done, slice it open lengthwise and fluff the insides with a fork.

  • 9

    Layer in the black beans, diced red bell pepper, and chicken pieces.

  • 10

    Top generously with nonfat Greek yogurt and garnish with green onions. Adjust seasoning with salt and pepper as desired.