Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Enjoy a warm, comforting dish featuring herb-roasted sweet potato crowned with a creamy, tangy Greek yogurt topping and fluffy egg whites. This balanced meal offers a delightful mix of savory herbs and textures, perfect for a nourishing dinner that satisfies both your taste buds and your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
36.4g
Fat
9.2g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup Plain Nonfat Greek Yogurt (245g)

3 Egg Whites (approx. 100g)

2 teaspoons Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it with a fork a few times. Rub it with 1 teaspoon of olive oil, and sprinkle a pinch each of dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the sweet potato is roasting, whisk the egg whites lightly in a small bowl.

  • 5

    Once the sweet potato is nearly done, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and cook the egg whites until just set, stirring occasionally.

  • 6

    When ready to serve, split the roasted sweet potato open and fluff the inside with a fork. Top with the cooked egg whites and a generous dollop of Greek yogurt.

  • 7

    Finish with an extra light sprinkle of salt and pepper if needed, and enjoy your balanced, flavorful meal.

Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Enjoy a warm, comforting dish featuring herb-roasted sweet potato crowned with a creamy, tangy Greek yogurt topping and fluffy egg whites. This balanced meal offers a delightful mix of savory herbs and textures, perfect for a nourishing dinner that satisfies both your taste buds and your nutritional goals.

NUTRITION

379kcal
Protein
36.4g
Fat
9.2g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup Plain Nonfat Greek Yogurt (245g)

3 Egg Whites (approx. 100g)

2 teaspoons Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it with a fork a few times. Rub it with 1 teaspoon of olive oil, and sprinkle a pinch each of dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

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

  • 4

    While the sweet potato is roasting, whisk the egg whites lightly in a small bowl.

  • 5

    Once the sweet potato is nearly done, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and cook the egg whites until just set, stirring occasionally.

  • 6

    When ready to serve, split the roasted sweet potato open and fluff the inside with a fork. Top with the cooked egg whites and a generous dollop of Greek yogurt.

  • 7

    Finish with an extra light sprinkle of salt and pepper if needed, and enjoy your balanced, flavorful meal.