Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

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 and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Savor the comforting blend of herb-infused roasted sweet potato paired with a creamy dollop of tangy Greek yogurt and crunchy, spice-roasted chickpeas. This dish delivers a satisfying balance of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

408kcal
Protein
32.3g
Fat
6.9g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Canned Chickpeas (82g)

1 teaspoon Olive Oil (4.5g)

Mixed Herbs & Spices (to taste)

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and prick it with a fork a few times. Roast it directly on the oven rack or on a baking sheet for about 40-45 minutes until tender.

  • 3

    While the sweet potato is roasting, rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 4

    In a bowl, toss the chickpeas with olive oil, mixed herbs, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Place the chickpeas in the oven during the last 20 minutes of the sweet potato’s roasting time. Bake until they are golden and crispy, stirring halfway through.

  • 6

    Once the sweet potato is done, let it cool slightly. Slice it open and fluff the interior with a fork.

  • 7

    Top the roasted sweet potato with a generous dollop of nonfat Greek yogurt and sprinkle the crispy chickpeas over the top.

  • 8

    Finish with an extra light sprinkle of herbs, salt, and pepper if desired before serving.

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

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 and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas

Savor the comforting blend of herb-infused roasted sweet potato paired with a creamy dollop of tangy Greek yogurt and crunchy, spice-roasted chickpeas. This dish delivers a satisfying balance of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

408kcal
Protein
32.3g
Fat
6.9g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Canned Chickpeas (82g)

1 teaspoon Olive Oil (4.5g)

Mixed Herbs & Spices (to taste)

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and prick it with a fork a few times. Roast it directly on the oven rack or on a baking sheet for about 40-45 minutes until tender.

  • 3

    While the sweet potato is roasting, rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 4

    In a bowl, toss the chickpeas with olive oil, mixed herbs, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Place the chickpeas in the oven during the last 20 minutes of the sweet potato’s roasting time. Bake until they are golden and crispy, stirring halfway through.

  • 6

    Once the sweet potato is done, let it cool slightly. Slice it open and fluff the interior with a fork.

  • 7

    Top the roasted sweet potato with a generous dollop of nonfat Greek yogurt and sprinkle the crispy chickpeas over the top.

  • 8

    Finish with an extra light sprinkle of herbs, salt, and pepper if desired before serving.