Name: Herb-Roasted Sweet Potato with Greek Yogurt Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato; 1 cup Nonfat Greek Yogurt; 1/2 cup roasted Chickpeas; 1 teaspoon Olive Oil; 2 tablespoons Mixed Fresh Herbs (Rosemary, Thyme, Parsley); Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Enjoy a vibrant dish featuring tender roasted sweet potato cubes paired with a creamy, protein-packed Greek yogurt topping, accented with herb-infused roasted chickpeas. This dish boasts a delightful balance of savory herbs and natural sweetness, perfect as a hearty breakfast, lunch, or dinner.

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NUTRITION

Protein

31.9g

Fat

7.3g

Carbs

55g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup roasted Chickpeas

1 teaspoon Olive Oil

2 tablespoons Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Wash and cube the sweet potato into bite-sized pieces. Place them on a baking sheet.
3
Drain and rinse chickpeas if using canned; pat them dry. Toss the chickpeas with olive oil, 1 tablespoon of mixed fresh herbs, salt, and pepper.
4
Add the chickpeas to the baking sheet with the sweet potato cubes.
5
Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
6
Once roasted, transfer the sweet potato and chickpeas to a serving dish.
7
Top with the Greek yogurt and sprinkle the remaining fresh herbs on top.
8
Finish with a pinch of salt and pepper, then serve warm.