Herb-Roasted Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

A hearty, nourishing dish featuring a herb-roasted sweet potato topped with a luscious dollop of Greek yogurt, roasted chickpeas, and lean turkey sausage. Infused with fresh herbs and a touch of olive oil, this meal offers a delightful blend of savory and slightly sweet flavors, perfect for a warming breakfast, lunch, or dinner.

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NUTRITION

450kcal
Protein
39.5g
Fat
9.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 cup Chickpeas (82g)

2 ounces Lean Turkey Sausage (56g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Mixed Herbs

1 cup Spinach (30g)

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 several times. Rub it lightly with olive oil and sprinkle with a pinch of salt.

  • 3

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

  • 4

    While the sweet potato is roasting, slice the lean turkey sausage into rounds and sauté in a lightly oiled pan until just browned.

  • 5

    Drain and rinse chickpeas. Toss them in a small bowl with some of the fresh mixed herbs, salt, and pepper. Optionally, roast them in the oven for 10-15 minutes for extra crunch.

  • 6

    Once the sweet potato is roasted, cut it open lengthwise and fluff the inside with a fork. Layer the base with fresh spinach.

  • 7

    Top with turkey sausage slices, roasted chickpeas, and a generous dollop of nonfat Greek yogurt.

  • 8

    Sprinkle the remaining fresh herbs, salt, and pepper over the top for added flavor and serve immediately.

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

A hearty, nourishing dish featuring a herb-roasted sweet potato topped with a luscious dollop of Greek yogurt, roasted chickpeas, and lean turkey sausage. Infused with fresh herbs and a touch of olive oil, this meal offers a delightful blend of savory and slightly sweet flavors, perfect for a warming breakfast, lunch, or dinner.

NUTRITION

450kcal
Protein
39.5g
Fat
9.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 cup Chickpeas (82g)

2 ounces Lean Turkey Sausage (56g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Mixed Herbs

1 cup Spinach (30g)

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 several times. Rub it lightly with olive oil and sprinkle with a pinch of salt.

  • 3

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

  • 4

    While the sweet potato is roasting, slice the lean turkey sausage into rounds and sauté in a lightly oiled pan until just browned.

  • 5

    Drain and rinse chickpeas. Toss them in a small bowl with some of the fresh mixed herbs, salt, and pepper. Optionally, roast them in the oven for 10-15 minutes for extra crunch.

  • 6

    Once the sweet potato is roasted, cut it open lengthwise and fluff the inside with a fork. Layer the base with fresh spinach.

  • 7

    Top with turkey sausage slices, roasted chickpeas, and a generous dollop of nonfat Greek yogurt.

  • 8

    Sprinkle the remaining fresh herbs, salt, and pepper over the top for added flavor and serve immediately.