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

Enjoy a nourishing bowl combining tender herb-roasted sweet potato, creamy nonfat Greek yogurt, and crunchy roasted chickpeas—an elegant interplay of textures and flavors. Perfectly balanced with aromatic herbs and a light drizzle of olive oil, this dish delivers wholesome satisfaction that’s both comforting and energizing.

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NUTRITION

478kcal
Protein
33.1g
Fat
6.7g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

75g Chickpeas

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and prick it with a fork. Rub it lightly with olive oil, a pinch of salt, and some mixed herbs.

  • 3

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until tender.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat them dry and toss with a small drizzle of olive oil, mixed herbs, salt, and pepper.

  • 5

    Spread the chickpeas on a separate baking sheet and roast them in the same oven for about 20-25 minutes, stirring halfway through, until they become crispy.

  • 6

    Once the sweet potato is roasted, let it cool slightly and then slice it open. Scoop out or season the flesh as desired.

  • 7

    Assemble your bowl by layering chunks of sweet potato with a generous dollop of nonfat Greek yogurt and sprinkling the crispy chickpeas on top.

  • 8

    Finish with an extra light drizzle of olive oil, a dash of salt and pepper, and enjoy warm.

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

Enjoy a nourishing bowl combining tender herb-roasted sweet potato, creamy nonfat Greek yogurt, and crunchy roasted chickpeas—an elegant interplay of textures and flavors. Perfectly balanced with aromatic herbs and a light drizzle of olive oil, this dish delivers wholesome satisfaction that’s both comforting and energizing.

NUTRITION

478kcal
Protein
33.1g
Fat
6.7g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

75g Chickpeas

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and prick it with a fork. Rub it lightly with olive oil, a pinch of salt, and some mixed herbs.

  • 3

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until tender.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat them dry and toss with a small drizzle of olive oil, mixed herbs, salt, and pepper.

  • 5

    Spread the chickpeas on a separate baking sheet and roast them in the same oven for about 20-25 minutes, stirring halfway through, until they become crispy.

  • 6

    Once the sweet potato is roasted, let it cool slightly and then slice it open. Scoop out or season the flesh as desired.

  • 7

    Assemble your bowl by layering chunks of sweet potato with a generous dollop of nonfat Greek yogurt and sprinkling the crispy chickpeas on top.

  • 8

    Finish with an extra light drizzle of olive oil, a dash of salt and pepper, and enjoy warm.