Herb-Roasted Sweet Potato and Greek Yogurt Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Greek Yogurt Salad

Enjoy a vibrant salad featuring tender herb-roasted sweet potato cubes paired with fresh spinach, creamy Greek yogurt, and savory feta cheese, all topped with a perfectly sliced hard-boiled egg. This dish is a delightful balance of warm and cool textures, enhanced by a drizzle of extra virgin olive oil and fresh herbs.

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NUTRITION

434kcal
Protein
31g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (150g)

6 ounces Nonfat Greek Yogurt (170g)

2 cups Fresh Spinach (60g)

1 large Hard-Boiled Egg (50g)

1 ounce Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes.

  • 3

    In a bowl, toss the sweet potato cubes with a drizzle of olive oil, and your choice of dried herbs (such as rosemary, thyme, or oregano) along with a pinch of salt and pepper.

  • 4

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes, until tender and lightly caramelized, stirring halfway through.

  • 5

    While the sweet potatoes roast, prepare the salad base by placing fresh spinach in a large bowl.

  • 6

    Add the Greek yogurt to the bowl as a creamy dressing. Once the sweet potatoes are done, let them cool slightly before adding them to the spinach.

  • 7

    Peel and slice the hard-boiled egg into rounds and crumble the feta cheese over the salad.

  • 8

    Gently toss all ingredients together and serve immediately, enjoying the contrast of warm roasted sweet potato and the cool, creamy elements.

Herb-Roasted Sweet Potato and Greek Yogurt Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Greek Yogurt Salad

Enjoy a vibrant salad featuring tender herb-roasted sweet potato cubes paired with fresh spinach, creamy Greek yogurt, and savory feta cheese, all topped with a perfectly sliced hard-boiled egg. This dish is a delightful balance of warm and cool textures, enhanced by a drizzle of extra virgin olive oil and fresh herbs.

NUTRITION

434kcal
Protein
31g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (150g)

6 ounces Nonfat Greek Yogurt (170g)

2 cups Fresh Spinach (60g)

1 large Hard-Boiled Egg (50g)

1 ounce Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes.

  • 3

    In a bowl, toss the sweet potato cubes with a drizzle of olive oil, and your choice of dried herbs (such as rosemary, thyme, or oregano) along with a pinch of salt and pepper.

  • 4

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes, until tender and lightly caramelized, stirring halfway through.

  • 5

    While the sweet potatoes roast, prepare the salad base by placing fresh spinach in a large bowl.

  • 6

    Add the Greek yogurt to the bowl as a creamy dressing. Once the sweet potatoes are done, let them cool slightly before adding them to the spinach.

  • 7

    Peel and slice the hard-boiled egg into rounds and crumble the feta cheese over the salad.

  • 8

    Gently toss all ingredients together and serve immediately, enjoying the contrast of warm roasted sweet potato and the cool, creamy elements.