YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas
Savor the hearty flavors of tender herb-roasted sweet potato paired with a creamy dollop of nonfat Greek yogurt and delightfully crispy chickpeas. This dish is a textural delight with the softness of the roasted potato, the tang of yogurt, and the satisfying crunch of seasoned chickpeas, all enriched with a drizzle of olive oil and a medley of fresh herbs.
INGREDIENTS
1 medium Sweet Potato (114g)
250g Nonfat Greek Yogurt
1/2 cup roasted Chickpeas (82g)
1 tsp Olive Oil
Herbs & Spices (Rosemary, Thyme, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 400°F (205°C).
Wash the sweet potato thoroughly and pat dry. Pierce the potato several times with a fork to allow steam to escape.
Rub the sweet potato lightly with olive oil and sprinkle with a pinch of salt and your chosen herbs.
Place the sweet potato on a baking sheet and roast for about 40-45 minutes, or until tender when pierced with a fork.
Meanwhile, drain and rinse the chickpeas. Pat them dry with paper towels.
Toss the chickpeas with a small drizzle of olive oil, a pinch of salt, pepper, and a sprinkle of rosemary and thyme.
Spread the chickpeas on a separate baking sheet and roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.
Once the sweet potato is roasted, slice it open and fluff the inside with a fork.
Top the sweet potato with the nonfat Greek yogurt and a generous sprinkle of crispy chickpeas.
Finish with a light drizzle of extra olive oil and an extra pinch of herbs if desired, then serve warm.