YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas
Savor the warm, comforting flavors of roasted sweet potato paired with creamy Greek yogurt and crispy, herb-seasoned chickpeas. Each bite delivers a delightful balance of textures and a burst of savory herbs, making this dish a nourishing meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
200g Plain Nonfat Greek Yogurt
3/4 cup Chickpeas (123g)
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato and pat it dry. Pierce it several times with a fork.
Place the sweet potato on a baking sheet. Drizzle with a bit of olive oil, and season with salt, pepper, and half of the mixed dried herbs.
Roast the sweet potato in the oven for 35-40 minutes until tender.
Meanwhile, drain and rinse the chickpeas. Toss them in a bowl with the remaining olive oil, dried herbs, salt, and pepper.
Spread the chickpeas on a separate baking sheet and roast in the oven for about 20-25 minutes, stirring halfway through, until they are crispy.
Once the sweet potato is done, let it cool slightly before slicing open and fluffing the inside with a fork.
Top the sweet potato with a generous dollop of Greek yogurt and sprinkle the crispy chickpeas on top.
Serve warm and enjoy this harmonious blend of textures and flavors.