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 wholesome, savory dish featuring tender herb-roasted sweet potato, crowned with a creamy dollop of nonfat Greek yogurt and finished with a crunchy topping of crispy chickpeas and a sprinkle of protein-rich hemp seeds. This meal delivers a satisfying blend of textures and flavors, accented by aromatic herbs and a light drizzle of olive oil.

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NUTRITION

502kcal
Protein
36.1g
Fat
16g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

200g Nonfat Greek Yogurt

1/2 cup Roasted Chickpeas (82g)

2 tbsp Hemp Seeds (20g)

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and prick it with a fork. Rub with a small amount of olive oil, and season with salt, pepper, mixed herbs, and garlic powder.

  • 3

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

  • 4

    While the sweet potato roasts, prepare the crispy chickpeas. Toss the chickpeas with a drizzle of olive oil, salt, and pepper, then spread them out on a separate baking sheet. Roast in the oven for 20-25 minutes until crisp.

  • 5

    Once the sweet potato is done, remove from the oven and let it cool slightly. Slice it open and fluff the interior with a fork.

  • 6

    Top the roasted sweet potato with a generous dollop of nonfat Greek yogurt.

  • 7

    Sprinkle the crispy chickpeas over the yogurt, then add hemp seeds for an extra protein boost.

  • 8

    Finish with an additional light seasoning of salt and pepper if desired, and serve warm.

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 wholesome, savory dish featuring tender herb-roasted sweet potato, crowned with a creamy dollop of nonfat Greek yogurt and finished with a crunchy topping of crispy chickpeas and a sprinkle of protein-rich hemp seeds. This meal delivers a satisfying blend of textures and flavors, accented by aromatic herbs and a light drizzle of olive oil.

NUTRITION

502kcal
Protein
36.1g
Fat
16g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

200g Nonfat Greek Yogurt

1/2 cup Roasted Chickpeas (82g)

2 tbsp Hemp Seeds (20g)

1 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and prick it with a fork. Rub with a small amount of olive oil, and season with salt, pepper, mixed herbs, and garlic powder.

  • 3

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

  • 4

    While the sweet potato roasts, prepare the crispy chickpeas. Toss the chickpeas with a drizzle of olive oil, salt, and pepper, then spread them out on a separate baking sheet. Roast in the oven for 20-25 minutes until crisp.

  • 5

    Once the sweet potato is done, remove from the oven and let it cool slightly. Slice it open and fluff the interior with a fork.

  • 6

    Top the roasted sweet potato with a generous dollop of nonfat Greek yogurt.

  • 7

    Sprinkle the crispy chickpeas over the yogurt, then add hemp seeds for an extra protein boost.

  • 8

    Finish with an additional light seasoning of salt and pepper if desired, and serve warm.