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

Enjoy a comforting dish of roasted sweet potato enhanced with aromatic herbs and topped with a tangy Greek yogurt cream and roasted chickpeas for an extra protein boost. Perfectly balanced in protein and calories for a satisfying meal.

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NUTRITION

418kcal
Protein
32.1g
Fat
6.9g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Chickpeas (~82g, canned, drained)

1 teaspoon Olive Oil (~5g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Pierce it a few times with a fork, then rub with olive oil, salt, pepper, and sprinkle with fresh rosemary and thyme.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes until it is tender and the edges are slightly crispy.

  • 4

    While the sweet potato is roasting, drain and rinse the chickpeas. Lightly season them with salt, pepper, and a pinch of rosemary or thyme, then spread them on a small baking tray and roast in the oven for the last 15 minutes of the sweet potato's cooking time.

  • 5

    Once the sweet potato is done, remove it from the oven and make a slit down the center to open it up.

  • 6

    Spoon a generous amount of nonfat Greek yogurt over the roasted sweet potato, then top with the crispy roasted chickpeas.

  • 7

    Finish with an extra drizzle of olive oil and additional fresh herbs if desired. Serve warm and enjoy!

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

Enjoy a comforting dish of roasted sweet potato enhanced with aromatic herbs and topped with a tangy Greek yogurt cream and roasted chickpeas for an extra protein boost. Perfectly balanced in protein and calories for a satisfying meal.

NUTRITION

418kcal
Protein
32.1g
Fat
6.9g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Chickpeas (~82g, canned, drained)

1 teaspoon Olive Oil (~5g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Pierce it a few times with a fork, then rub with olive oil, salt, pepper, and sprinkle with fresh rosemary and thyme.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes until it is tender and the edges are slightly crispy.

  • 4

    While the sweet potato is roasting, drain and rinse the chickpeas. Lightly season them with salt, pepper, and a pinch of rosemary or thyme, then spread them on a small baking tray and roast in the oven for the last 15 minutes of the sweet potato's cooking time.

  • 5

    Once the sweet potato is done, remove it from the oven and make a slit down the center to open it up.

  • 6

    Spoon a generous amount of nonfat Greek yogurt over the roasted sweet potato, then top with the crispy roasted chickpeas.

  • 7

    Finish with an extra drizzle of olive oil and additional fresh herbs if desired. Serve warm and enjoy!