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

Savor the comforting taste of herb-roasted sweet potato crowned with a creamy Greek yogurt topping and a light poached egg. Infused with aromatic rosemary and enhanced with a drizzle of olive oil, this dish delivers a delightful blend of textures and flavors that make it a versatile option for any meal of the day.

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NUTRITION

365kcal
Protein
33.4g
Fat
9.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Low-Fat Greek Yogurt (~245g)

1 large Egg, poached (~50g)

1 tsp Extra Virgin Olive Oil (~4.5g)

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and pat dry. Pierce it several times with a fork.

  • 3

    Rub the sweet potato with olive oil, sprinkle with chopped rosemary, salt, and pepper.

  • 4

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes, or until tender when pierced with a fork.

  • 5

    While the sweet potato is roasting, prepare a poached egg by bringing water to a gentle simmer in a small saucepan and poaching the egg for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Top with the Greek yogurt.

  • 7

    Gently place the poached egg on top, and finish with a light sprinkle of fresh rosemary, salt, and pepper.

  • 8

    Serve immediately and enjoy this warm, nutrient-packed meal.

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

Savor the comforting taste of herb-roasted sweet potato crowned with a creamy Greek yogurt topping and a light poached egg. Infused with aromatic rosemary and enhanced with a drizzle of olive oil, this dish delivers a delightful blend of textures and flavors that make it a versatile option for any meal of the day.

NUTRITION

365kcal
Protein
33.4g
Fat
9.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Low-Fat Greek Yogurt (~245g)

1 large Egg, poached (~50g)

1 tsp Extra Virgin Olive Oil (~4.5g)

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and pat dry. Pierce it several times with a fork.

  • 3

    Rub the sweet potato with olive oil, sprinkle with chopped rosemary, salt, and pepper.

  • 4

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes, or until tender when pierced with a fork.

  • 5

    While the sweet potato is roasting, prepare a poached egg by bringing water to a gentle simmer in a small saucepan and poaching the egg for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Top with the Greek yogurt.

  • 7

    Gently place the poached egg on top, and finish with a light sprinkle of fresh rosemary, salt, and pepper.

  • 8

    Serve immediately and enjoy this warm, nutrient-packed meal.