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 tender herb-roasted sweet potato cubes topped with a creamy, tangy nonfat Greek yogurt, crispy spiced chickpeas, and a delightful sprinkle of hemp seeds. This satisfying dish balances sweetness, crunch, and rich herbaceous notes, making it an ideal wholesome option for a nourishing dinner.

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NUTRITION

489kcal
Protein
36.8g
Fat
16.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.75 cup Nonfat Greek Yogurt

0.5 cup Canned Chickpeas

1 tsp Olive Oil

2 tbsp Hemp Seeds

2 sprigs Fresh Rosemary

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. In a bowl, toss the sweet potato cubes with a drizzle of olive oil, a pinch of salt, and half of the chopped fresh rosemary.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 4

    While the potatoes roast, drain and pat dry the canned chickpeas. Toss them in a small bowl with the remaining olive oil, a pinch of salt, black pepper, and the other half of the chopped rosemary. Spread them on another baking sheet and roast in the oven for 15-20 minutes until crispy.

  • 5

    In a serving bowl, add the roasted sweet potato cubes and top with the crispy chickpeas.

  • 6

    Dollop nonfat Greek yogurt over the top and drizzle with lemon juice.

  • 7

    Finish by sprinkling the hemp seeds over the dish for an extra boost of protein and crunch.

  • 8

    Enjoy warm as a hearty dinner option that beautifully balances sweetness, tanginess, and herb-infused crispiness.

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 tender herb-roasted sweet potato cubes topped with a creamy, tangy nonfat Greek yogurt, crispy spiced chickpeas, and a delightful sprinkle of hemp seeds. This satisfying dish balances sweetness, crunch, and rich herbaceous notes, making it an ideal wholesome option for a nourishing dinner.

NUTRITION

489kcal
Protein
36.8g
Fat
16.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.75 cup Nonfat Greek Yogurt

0.5 cup Canned Chickpeas

1 tsp Olive Oil

2 tbsp Hemp Seeds

2 sprigs Fresh Rosemary

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. In a bowl, toss the sweet potato cubes with a drizzle of olive oil, a pinch of salt, and half of the chopped fresh rosemary.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 4

    While the potatoes roast, drain and pat dry the canned chickpeas. Toss them in a small bowl with the remaining olive oil, a pinch of salt, black pepper, and the other half of the chopped rosemary. Spread them on another baking sheet and roast in the oven for 15-20 minutes until crispy.

  • 5

    In a serving bowl, add the roasted sweet potato cubes and top with the crispy chickpeas.

  • 6

    Dollop nonfat Greek yogurt over the top and drizzle with lemon juice.

  • 7

    Finish by sprinkling the hemp seeds over the dish for an extra boost of protein and crunch.

  • 8

    Enjoy warm as a hearty dinner option that beautifully balances sweetness, tanginess, and herb-infused crispiness.