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 flavors of roasted sweet potato paired with a creamy, herb-infused Greek yogurt topping and protein-packed chickpeas. This dish delivers a satisfying blend of textures and tastes, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

412kcal
Protein
32.5g
Fat
6.7g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cooked Chickpeas (125g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and pat dry. Slice it in half lengthwise.

  • 3

    Drizzle the cut sides of the sweet potato with olive oil and season with salt and pepper. Sprinkle half of the rosemary and thyme on top.

  • 4

    Place the sweet potato halves on a baking sheet, cut side up, and roast in the oven for 30-40 minutes until tender.

  • 5

    While the sweet potato roasts, in a small bowl mix the Greek yogurt with the remaining rosemary and thyme. Add a pinch of salt and pepper to taste.

  • 6

    Gently stir in the cooked chickpeas into the yogurt mixture to distribute evenly.

  • 7

    Once the sweet potato is done, remove it from the oven. Top each half with a generous spoonful of the Greek yogurt and chickpea mixture.

  • 8

    Serve warm and enjoy a balanced meal perfect for breakfast, lunch, or dinner.

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 flavors of roasted sweet potato paired with a creamy, herb-infused Greek yogurt topping and protein-packed chickpeas. This dish delivers a satisfying blend of textures and tastes, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

412kcal
Protein
32.5g
Fat
6.7g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cooked Chickpeas (125g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and pat dry. Slice it in half lengthwise.

  • 3

    Drizzle the cut sides of the sweet potato with olive oil and season with salt and pepper. Sprinkle half of the rosemary and thyme on top.

  • 4

    Place the sweet potato halves on a baking sheet, cut side up, and roast in the oven for 30-40 minutes until tender.

  • 5

    While the sweet potato roasts, in a small bowl mix the Greek yogurt with the remaining rosemary and thyme. Add a pinch of salt and pepper to taste.

  • 6

    Gently stir in the cooked chickpeas into the yogurt mixture to distribute evenly.

  • 7

    Once the sweet potato is done, remove it from the oven. Top each half with a generous spoonful of the Greek yogurt and chickpea mixture.

  • 8

    Serve warm and enjoy a balanced meal perfect for breakfast, lunch, or dinner.