Name: Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato; 1 cup Nonfat Greek Yogurt; 1/2 cup Canned Chickpeas (drained); 1 teaspoon Olive Oil; 1 teaspoon Mixed Dried Herbs & Spices

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Enjoy a delightful blend of flavors and textures with this herb-roasted sweet potato, topped with cool, creamy Greek yogurt and crispy, spiced chickpeas. Each bite offers a satisfying crunch and a burst of herbaceous freshness, making it a perfect meal to keep you energized throughout the day.

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NUTRITION

Protein

32.3g

Fat

6.7g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup Canned Chickpeas (drained)

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs & Spices

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Wash the sweet potato thoroughly and prick it a few times with a fork. Place it on a baking sheet and roast for about 45 minutes, or until it is tender inside.
3
While the sweet potato is roasting, drain and rinse the chickpeas. Pat them dry with a paper towel.
4
In a bowl, toss the chickpeas with olive oil and the mixed dried herbs & spices until evenly coated.
5
Spread the seasoned chickpeas on a separate baking sheet and roast them in the oven for 20-25 minutes, stirring halfway through, until crispy.
6
Once the sweet potato is roasted, slice it open and fluff the inside with a fork.
7
Top the sweet potato with a generous dollop of nonfat Greek yogurt and scatter the crispy chickpeas over the top.
8
Serve warm and enjoy this nutritious, balanced meal.