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

Enjoy a comforting dish featuring a herb-roasted large sweet potato drizzled with a tangy, protein-packed Greek yogurt topping and a lightly poached egg. Accented with fresh herbs and a hint of olive oil, this dish works perfectly for breakfast, lunch, or dinner, delivering a balanced and flavorful meal experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
32.3g
Fat
9.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (~180g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (poached)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (parsley, thyme, rosemary)

1 tsp Lemon Juice

Salt and Pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the large sweet potato thoroughly. Prick it a few times with a fork and rub lightly with olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-50 minutes until tender inside.

  • 4

    While the sweet potato roasts, prepare the poached egg by gently simmering water in a small pot and poaching the egg until the white is set and the yolk remains runny (about 3-4 minutes).

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, mixed fresh herbs, and a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, remove it from the oven and let cool slightly. Slice it open and fluff the inside with a fork.

  • 7

    Top the roasted sweet potato with the herbed Greek yogurt, then carefully place the poached egg on top.

  • 8

    Finish with an extra drizzle of olive oil and a sprinkle of salt and pepper if desired. Serve immediately.

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

Enjoy a comforting dish featuring a herb-roasted large sweet potato drizzled with a tangy, protein-packed Greek yogurt topping and a lightly poached egg. Accented with fresh herbs and a hint of olive oil, this dish works perfectly for breakfast, lunch, or dinner, delivering a balanced and flavorful meal experience.

NUTRITION

399kcal
Protein
32.3g
Fat
9.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (~180g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (poached)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (parsley, thyme, rosemary)

1 tsp Lemon Juice

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the large sweet potato thoroughly. Prick it a few times with a fork and rub lightly with olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 40-50 minutes until tender inside.

  • 4

    While the sweet potato roasts, prepare the poached egg by gently simmering water in a small pot and poaching the egg until the white is set and the yolk remains runny (about 3-4 minutes).

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, mixed fresh herbs, and a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, remove it from the oven and let cool slightly. Slice it open and fluff the inside with a fork.

  • 7

    Top the roasted sweet potato with the herbed Greek yogurt, then carefully place the poached egg on top.

  • 8

    Finish with an extra drizzle of olive oil and a sprinkle of salt and pepper if desired. Serve immediately.