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

Savor a vibrant plate featuring tender herb-roasted sweet potato cubes paired with a refreshing dollop of creamy nonfat Greek yogurt and crispy roasted chickpeas for a delightful crunch. The aromatic blend of rosemary and thyme elevates this balanced dish, ideal for a nutritious dinner that satisfies both your palate and your fitness goals.

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NUTRITION

474kcal
Protein
31.1g
Fat
7.5g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

200g Nonfat Greek Yogurt

0.75 cup Crispy Chickpeas (123g)

1 teaspoon Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, salt, black pepper, finely chopped rosemary, and thyme.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, tossing once halfway through.

  • 4

    While the sweet potato roasts, drain and pat dry the chickpeas. Toss them with a pinch of salt, black pepper, and a tiny drizzle of olive oil. Spread them out on a separate baking sheet and roast in the oven for 20 minutes, or until they become crisp.

  • 5

    Once roasted, place the sweet potato in a bowl and top with the roasted chickpeas. Add a generous dollop of nonfat Greek yogurt over the mixture.

  • 6

    Finish with a light sprinkle of freshly ground black pepper, additional chopped herbs if desired, and serve immediately.

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

Savor a vibrant plate featuring tender herb-roasted sweet potato cubes paired with a refreshing dollop of creamy nonfat Greek yogurt and crispy roasted chickpeas for a delightful crunch. The aromatic blend of rosemary and thyme elevates this balanced dish, ideal for a nutritious dinner that satisfies both your palate and your fitness goals.

NUTRITION

474kcal
Protein
31.1g
Fat
7.5g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

200g Nonfat Greek Yogurt

0.75 cup Crispy Chickpeas (123g)

1 teaspoon Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, salt, black pepper, finely chopped rosemary, and thyme.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, tossing once halfway through.

  • 4

    While the sweet potato roasts, drain and pat dry the chickpeas. Toss them with a pinch of salt, black pepper, and a tiny drizzle of olive oil. Spread them out on a separate baking sheet and roast in the oven for 20 minutes, or until they become crisp.

  • 5

    Once roasted, place the sweet potato in a bowl and top with the roasted chickpeas. Add a generous dollop of nonfat Greek yogurt over the mixture.

  • 6

    Finish with a light sprinkle of freshly ground black pepper, additional chopped herbs if desired, and serve immediately.