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 vibrant, savory dish featuring tender herb-roasted sweet potato cubes paired with creamy nonfat Greek yogurt and a crunchy layer of crispy chickpeas. This flavorful meal is perfect any time of the day, boasting a delightful mix of textures and a burst of herbal aromas that elevate every bite.

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NUTRITION

408kcal
Protein
32g
Fat
6.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup roasted Chickpeas

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.

  • 4

    On a separate baking sheet, toss drained and rinsed chickpeas with a little salt, pepper, and a drizzle of olive oil. Roast them alongside the sweet potato for about 20-25 minutes, until they are crispy and golden, stirring halfway through.

  • 5

    Roast the sweet potato cubes until tender and slightly caramelized, about 25-30 minutes.

  • 6

    To serve, place the roasted sweet potato in a bowl. Top with the nonfat Greek yogurt and sprinkle the crispy chickpeas on top. Garnish with additional fresh rosemary if desired and a pinch of salt and pepper.

  • 7

    Enjoy your balanced and flavorful meal!

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 vibrant, savory dish featuring tender herb-roasted sweet potato cubes paired with creamy nonfat Greek yogurt and a crunchy layer of crispy chickpeas. This flavorful meal is perfect any time of the day, boasting a delightful mix of textures and a burst of herbal aromas that elevate every bite.

NUTRITION

408kcal
Protein
32g
Fat
6.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/2 cup roasted Chickpeas

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.

  • 4

    On a separate baking sheet, toss drained and rinsed chickpeas with a little salt, pepper, and a drizzle of olive oil. Roast them alongside the sweet potato for about 20-25 minutes, until they are crispy and golden, stirring halfway through.

  • 5

    Roast the sweet potato cubes until tender and slightly caramelized, about 25-30 minutes.

  • 6

    To serve, place the roasted sweet potato in a bowl. Top with the nonfat Greek yogurt and sprinkle the crispy chickpeas on top. Garnish with additional fresh rosemary if desired and a pinch of salt and pepper.

  • 7

    Enjoy your balanced and flavorful meal!