Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

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

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Enjoy a vibrant dish that features tender, herb-infused roasted sweet potato paired with creamy nonfat Greek yogurt and crispy roasted chickpeas. This dish delivers a satisfying balance of tangy, savory, and hearty textures, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

434kcal
Protein
32.7g
Fat
9.4g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Canned Chickpeas (~82g)

1/2 tablespoon Olive Oil (~7g)

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it into 1/2-inch thick rounds or cubes. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the sweet potatoes with olive oil and sprinkle with dried rosemary, dried thyme, garlic powder, salt, and pepper. Toss gently to ensure even coating.

  • 4

    Roast the sweet potatoes in the oven for 25-30 minutes until tender and lightly browned, flipping halfway through for even cooking.

  • 5

    While the sweet potato is roasting, drain and rinse the canned chickpeas. Pat them dry with a clean towel. Spread the chickpeas on a separate baking sheet, drizzle with a splash of olive oil and season with a pinch of salt and pepper.

  • 6

    Once the sweet potatoes have roasted for about 15 minutes, add the chickpeas to the oven and continue roasting both for an additional 15 minutes, or until the chickpeas turn crispy.

  • 7

    Remove both baking sheets from the oven. Plate a serving of roasted sweet potato and top with a generous dollop of Nonfat Greek Yogurt.

  • 8

    Sprinkle the crispy chickpeas over the top and add an extra dash of herbs or seasoning if desired.

  • 9

    Serve warm and enjoy the combination of creamy, crunchy, and herbaceous flavors in every bite.

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

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

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Enjoy a vibrant dish that features tender, herb-infused roasted sweet potato paired with creamy nonfat Greek yogurt and crispy roasted chickpeas. This dish delivers a satisfying balance of tangy, savory, and hearty textures, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

434kcal
Protein
32.7g
Fat
9.4g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Canned Chickpeas (~82g)

1/2 tablespoon Olive Oil (~7g)

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and slice it into 1/2-inch thick rounds or cubes. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the sweet potatoes with olive oil and sprinkle with dried rosemary, dried thyme, garlic powder, salt, and pepper. Toss gently to ensure even coating.

  • 4

    Roast the sweet potatoes in the oven for 25-30 minutes until tender and lightly browned, flipping halfway through for even cooking.

  • 5

    While the sweet potato is roasting, drain and rinse the canned chickpeas. Pat them dry with a clean towel. Spread the chickpeas on a separate baking sheet, drizzle with a splash of olive oil and season with a pinch of salt and pepper.

  • 6

    Once the sweet potatoes have roasted for about 15 minutes, add the chickpeas to the oven and continue roasting both for an additional 15 minutes, or until the chickpeas turn crispy.

  • 7

    Remove both baking sheets from the oven. Plate a serving of roasted sweet potato and top with a generous dollop of Nonfat Greek Yogurt.

  • 8

    Sprinkle the crispy chickpeas over the top and add an extra dash of herbs or seasoning if desired.

  • 9

    Serve warm and enjoy the combination of creamy, crunchy, and herbaceous flavors in every bite.