Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Savor the comforting blend of sweet, herb-roasted sweet potato paired with a creamy nonfat Greek yogurt topping and a perfectly poached egg. A drizzle of olive oil and a hint of rosemary and thyme elevate this dish into a balanced, nutritious meal that's as delightful for breakfast as it is for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
31.5g
Fat
9.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Poached Egg (~50g)

1 tsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it a few times with a fork.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 45 minutes or until tender.

  • 4

    Once roasted, remove the sweet potato from the oven and allow it to cool slightly before slicing open.

  • 5

    Carefully scoop out a portion of the flesh and mash it lightly with a fork. Drizzle with olive oil, and season with rosemary, thyme, salt, and black pepper.

  • 6

    Warm the nonfat Greek yogurt slightly if desired, then layer it on top of the mashed sweet potato.

  • 7

    Prepare a poached egg by gently cracking an egg into simmering water and poach for about 3 minutes until the white is set but the yolk remains runny.

  • 8

    Place the poached egg on top of the yogurt, add an extra sprinkle of herbs if desired, and serve immediately.

Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Savor the comforting blend of sweet, herb-roasted sweet potato paired with a creamy nonfat Greek yogurt topping and a perfectly poached egg. A drizzle of olive oil and a hint of rosemary and thyme elevate this dish into a balanced, nutritious meal that's as delightful for breakfast as it is for lunch or dinner.

NUTRITION

348kcal
Protein
31.5g
Fat
9.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Poached Egg (~50g)

1 tsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it a few times with a fork.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 45 minutes or until tender.

  • 4

    Once roasted, remove the sweet potato from the oven and allow it to cool slightly before slicing open.

  • 5

    Carefully scoop out a portion of the flesh and mash it lightly with a fork. Drizzle with olive oil, and season with rosemary, thyme, salt, and black pepper.

  • 6

    Warm the nonfat Greek yogurt slightly if desired, then layer it on top of the mashed sweet potato.

  • 7

    Prepare a poached egg by gently cracking an egg into simmering water and poach for about 3 minutes until the white is set but the yolk remains runny.

  • 8

    Place the poached egg on top of the yogurt, add an extra sprinkle of herbs if desired, and serve immediately.