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; 0.5 cup Crispy Chickpeas (drained and rinsed); 1 teaspoon Olive Oil; Herb and Spice Mix (rosemary, garlic powder, paprika, salt, and pepper)

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

Savor the delightful fusion of tender herb-roasted sweet potato cubes, a dollop of creamy nonfat Greek yogurt, and crunchy, spiced crispy chickpeas in this nourishing bowl. Each bite offers a perfect blend of textures and savory flavors, making it a satisfying meal any time of the day.

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NUTRITION

Protein

32.3g

Fat

6.9g

Carbs

54.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup nonfat Greek Yogurt

0.5 cup Crispy Chickpeas (drained and rinsed)

1 teaspoon Olive Oil

Herb and Spice Mix (rosemary, garlic powder, paprika, salt, and pepper)

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PREPARATION

1
Preheat the oven to 425°F.
2
Dice the sweet potato into 1-inch cubes and toss with olive oil and the herb and spice mix.
3
Spread the sweet potato cubes on a baking sheet in a single layer and roast for about 25-30 minutes until tender and lightly golden.
4
Meanwhile, rinse and drain the chickpeas. Toss them with a pinch of the herb and spice mix and spread them on a separate baking sheet.
5
Roast the chickpeas for the last 15 minutes of the sweet potato’s cooking time until they are crispy.
6
To assemble, place the roasted sweet potato cubes in a bowl, top with roasted chickpeas, and add a generous dollop of Greek yogurt.
7
Finish with an extra sprinkle of herbs and spices if desired, and serve warm.