Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

A vibrant dish featuring a crispy, oven-roasted sweet potato topped with creamy nonfat Greek yogurt, hearty black beans, and fluffy egg whites. Finished with a drizzle of olive oil and a dash of smoked paprika, this recipe brings a satisfying mix of textures and flavors ideal for any meal.

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NUTRITION

408kcal
Protein
36.6g
Fat
5.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

6 oz Plain Nonfat Greek Yogurt

1/2 cup Black Beans

3 large Egg Whites

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat it dry. Rub lightly with olive oil and season with salt, pepper, and smoked paprika to enhance the crispy skin.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes, until the skin is crisp and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the toppings. Lightly scramble or gently cook the egg whites in a non-stick skillet until just set. Warm the black beans if desired.

  • 5

    Once the sweet potato is done, make a lengthwise slit on top and fluff the inside with a fork.

  • 6

    Layer the cooked egg whites and black beans on top of the sweet potato, then generously dollop the Greek yogurt over the filling.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle more of smoked paprika if desired. Serve immediately and enjoy your nutritious and balanced meal.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

A vibrant dish featuring a crispy, oven-roasted sweet potato topped with creamy nonfat Greek yogurt, hearty black beans, and fluffy egg whites. Finished with a drizzle of olive oil and a dash of smoked paprika, this recipe brings a satisfying mix of textures and flavors ideal for any meal.

NUTRITION

408kcal
Protein
36.6g
Fat
5.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

6 oz Plain Nonfat Greek Yogurt

1/2 cup Black Beans

3 large Egg Whites

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat it dry. Rub lightly with olive oil and season with salt, pepper, and smoked paprika to enhance the crispy skin.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes, until the skin is crisp and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the toppings. Lightly scramble or gently cook the egg whites in a non-stick skillet until just set. Warm the black beans if desired.

  • 5

    Once the sweet potato is done, make a lengthwise slit on top and fluff the inside with a fork.

  • 6

    Layer the cooked egg whites and black beans on top of the sweet potato, then generously dollop the Greek yogurt over the filling.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle more of smoked paprika if desired. Serve immediately and enjoy your nutritious and balanced meal.