Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful dish featuring a crispy-skinned roasted sweet potato crowned with creamy, tangy Greek yogurt and a medley of fresh herbs, enhanced with a boost of protein from hearty chickpeas. Perfect as a light dinner or adaptable for breakfast or lunch, this dish brings comfort, crunch, and vibrant flavors together in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
32.8g
Fat
6.9g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Cooked Chickpeas (~125g)

1 teaspoon Olive Oil (~4.5g)

2 tablespoons Mixed Fresh Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato thoroughly, prick it a few times with a fork, then rub the skin lightly with olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 40-45 minutes or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato is roasting, drain (if needed) and gently warm the cooked chickpeas in a small pan or in the microwave. Season lightly with salt and pepper.

  • 5

    In a small bowl, mix the Greek yogurt with the lemon juice and chopped mixed fresh herbs.

  • 6

    Once the sweet potato is done, slice it open lengthwise and fluff the inside with a fork. Layer the roasted chickpeas over the sweet potato, then dollop the herbed Greek yogurt on top.

  • 7

    Finish with an extra sprinkle of fresh herbs, salt, and pepper to taste, and serve warm.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful dish featuring a crispy-skinned roasted sweet potato crowned with creamy, tangy Greek yogurt and a medley of fresh herbs, enhanced with a boost of protein from hearty chickpeas. Perfect as a light dinner or adaptable for breakfast or lunch, this dish brings comfort, crunch, and vibrant flavors together in every bite.

NUTRITION

414kcal
Protein
32.8g
Fat
6.9g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1/2 cup Cooked Chickpeas (~125g)

1 teaspoon Olive Oil (~4.5g)

2 tablespoons Mixed Fresh Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato thoroughly, prick it a few times with a fork, then rub the skin lightly with olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 40-45 minutes or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato is roasting, drain (if needed) and gently warm the cooked chickpeas in a small pan or in the microwave. Season lightly with salt and pepper.

  • 5

    In a small bowl, mix the Greek yogurt with the lemon juice and chopped mixed fresh herbs.

  • 6

    Once the sweet potato is done, slice it open lengthwise and fluff the inside with a fork. Layer the roasted chickpeas over the sweet potato, then dollop the herbed Greek yogurt on top.

  • 7

    Finish with an extra sprinkle of fresh herbs, salt, and pepper to taste, and serve warm.