Crispy-Skin 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-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a warm, crispy-skinned baked sweet potato topped with a creamy dollop of nonfat Greek yogurt, crunchy roasted chickpeas, and savory turkey bacon. This balanced dish delivers a satisfying mix of textures and flavors, perfect as a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

383kcal
Protein
36.3g
Fat
5.7g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Plain Greek Yogurt (~245g)

1/2 cup Roasted Chickpeas (~82g)

2 slices Turkey Bacon (~56g total)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato several times with a fork to allow steam to escape and place it on a baking sheet. Bake for about 40-45 minutes until the skin is crispy and the interior is soft.

  • 3

    While the sweet potato is baking, prepare the toppings. In a small bowl, toss the chickpeas with a pinch of salt, pepper, and your favorite spices if desired, then roast them in the oven or in a skillet until they are slightly crispy.

  • 4

    Cook the turkey bacon in a skillet over medium heat until crispy, about 3-4 minutes per side. Once cooked, chop it into bite-sized pieces.

  • 5

    Once the sweet potato is done, remove it from the oven, cut a slit down the center, and gently fluff the interior with a fork.

  • 6

    Top the sweet potato with a generous dollop of nonfat Greek yogurt, sprinkle the roasted chickpeas evenly, and add the turkey bacon pieces on top.

  • 7

    Serve warm and enjoy this delicious, nutrient-packed meal.

Crispy-Skin 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-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a warm, crispy-skinned baked sweet potato topped with a creamy dollop of nonfat Greek yogurt, crunchy roasted chickpeas, and savory turkey bacon. This balanced dish delivers a satisfying mix of textures and flavors, perfect as a versatile meal for breakfast, lunch, or dinner.

NUTRITION

383kcal
Protein
36.3g
Fat
5.7g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Plain Greek Yogurt (~245g)

1/2 cup Roasted Chickpeas (~82g)

2 slices Turkey Bacon (~56g total)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato several times with a fork to allow steam to escape and place it on a baking sheet. Bake for about 40-45 minutes until the skin is crispy and the interior is soft.

  • 3

    While the sweet potato is baking, prepare the toppings. In a small bowl, toss the chickpeas with a pinch of salt, pepper, and your favorite spices if desired, then roast them in the oven or in a skillet until they are slightly crispy.

  • 4

    Cook the turkey bacon in a skillet over medium heat until crispy, about 3-4 minutes per side. Once cooked, chop it into bite-sized pieces.

  • 5

    Once the sweet potato is done, remove it from the oven, cut a slit down the center, and gently fluff the interior with a fork.

  • 6

    Top the sweet potato with a generous dollop of nonfat Greek yogurt, sprinkle the roasted chickpeas evenly, and add the turkey bacon pieces on top.

  • 7

    Serve warm and enjoy this delicious, nutrient-packed meal.