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.

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Enjoy a hearty and flavorful dish featuring tender roasted sweet potato, crispy roasted chickpeas, and a cool, tangy dollop of Greek yogurt, all accented with aromatic herbs for a satisfying meal any time of day.

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NUTRITION

411kcal
Protein
32.5g
Fat
6.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup Canned Chickpeas

1 teaspoon Olive Oil

Pinch of Fresh Rosemary

Pinch of Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel the sweet potato (if desired) and cut it into 1-inch cubes. Place them on a baking sheet.

  • 3

    Drain and rinse the chickpeas, then pat them dry with a paper towel. Add them to another baking sheet.

  • 4

    Drizzle the chickpeas with olive oil, and sprinkle with a pinch of rosemary, thyme, salt, and pepper. Toss well to coat evenly.

  • 5

    Toss the sweet potato cubes with a light sprinkle of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Place both the chickpeas and sweet potatoes in the preheated oven. Roast chickpeas for 20-25 minutes until crispy, and sweet potatoes for 25-30 minutes until tender, stirring halfway through.

  • 7

    Once done, remove from the oven. Transfer the roasted sweet potatoes to a serving bowl, top with the crispy chickpeas, and add a dollop or drizzle of nonfat Greek yogurt.

  • 8

    Finish with an extra pinch of herbs and season with salt and pepper to taste. Serve warm.

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.

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Enjoy a hearty and flavorful dish featuring tender roasted sweet potato, crispy roasted chickpeas, and a cool, tangy dollop of Greek yogurt, all accented with aromatic herbs for a satisfying meal any time of day.

NUTRITION

411kcal
Protein
32.5g
Fat
6.9g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup Canned Chickpeas

1 teaspoon Olive Oil

Pinch of Fresh Rosemary

Pinch of Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel the sweet potato (if desired) and cut it into 1-inch cubes. Place them on a baking sheet.

  • 3

    Drain and rinse the chickpeas, then pat them dry with a paper towel. Add them to another baking sheet.

  • 4

    Drizzle the chickpeas with olive oil, and sprinkle with a pinch of rosemary, thyme, salt, and pepper. Toss well to coat evenly.

  • 5

    Toss the sweet potato cubes with a light sprinkle of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Place both the chickpeas and sweet potatoes in the preheated oven. Roast chickpeas for 20-25 minutes until crispy, and sweet potatoes for 25-30 minutes until tender, stirring halfway through.

  • 7

    Once done, remove from the oven. Transfer the roasted sweet potatoes to a serving bowl, top with the crispy chickpeas, and add a dollop or drizzle of nonfat Greek yogurt.

  • 8

    Finish with an extra pinch of herbs and season with salt and pepper to taste. Serve warm.