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 warm, comforting flavors of roasted sweet potato enhanced with a herby kick, crowned with a creamy layer of nonfat Greek yogurt, crispy roasted chickpeas, and a sprinkle of nutritious hemp seeds. This vibrant dish balances earthiness with tangy accents for a satisfying meal.

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NUTRITION

512kcal
Protein
35.8g
Fat
16.1g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

0.5 cup Crispy Chickpeas (~82g, roasted)

2 tbsp Hemp Seeds (~20g)

1 tsp Olive Oil (~4.5g)

Pinch of Mixed Herbs and Spices

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PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then pierce it several times with a fork. Roast it directly on the oven rack or on a baking sheet for about 40-45 minutes until tender.

  • 3

    While the sweet potato is baking, drain and rinse the chickpeas. Pat them dry and toss with olive oil and a pinch of mixed herbs, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy.

  • 4

    Once the sweet potato is done, let it cool slightly and then slice it open. Scoop some of the soft flesh into a bowl.

  • 5

    Top the sweet potato with nonfat Greek yogurt, then add the crispy chickpeas and sprinkle with hemp seeds for extra crunch and protein.

  • 6

    Finish with an extra pinch of herbs or a squeeze of lemon juice if desired. Serve warm and enjoy your balanced, nutrient-packed 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

Savor the warm, comforting flavors of roasted sweet potato enhanced with a herby kick, crowned with a creamy layer of nonfat Greek yogurt, crispy roasted chickpeas, and a sprinkle of nutritious hemp seeds. This vibrant dish balances earthiness with tangy accents for a satisfying meal.

NUTRITION

512kcal
Protein
35.8g
Fat
16.1g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

0.5 cup Crispy Chickpeas (~82g, roasted)

2 tbsp Hemp Seeds (~20g)

1 tsp Olive Oil (~4.5g)

Pinch of Mixed Herbs and Spices

PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then pierce it several times with a fork. Roast it directly on the oven rack or on a baking sheet for about 40-45 minutes until tender.

  • 3

    While the sweet potato is baking, drain and rinse the chickpeas. Pat them dry and toss with olive oil and a pinch of mixed herbs, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy.

  • 4

    Once the sweet potato is done, let it cool slightly and then slice it open. Scoop some of the soft flesh into a bowl.

  • 5

    Top the sweet potato with nonfat Greek yogurt, then add the crispy chickpeas and sprinkle with hemp seeds for extra crunch and protein.

  • 6

    Finish with an extra pinch of herbs or a squeeze of lemon juice if desired. Serve warm and enjoy your balanced, nutrient-packed meal.