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

Enjoy a hearty yet light meal featuring a perfectly roasted sweet potato loaded with protein-rich toppings. The creamy nonfat Greek yogurt contrasts beautifully with the crunchy roasted chickpeas and a sprinkle of reduced-fat cheddar, accented by fragrant herbs. This dish is as visually appealing as it is satisfying, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

439kcal
Protein
34.4g
Fat
8.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Roasted Chickpeas (82g)

0.25 cup Reduced-Fat Cheddar Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs (Dill & Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prick the sweet potato several times with a fork. Rub it lightly with olive oil and sprinkle with a pinch of salt.

  • 3

    Place the sweet potato on a baking tray and roast in the oven for 45-60 minutes, until tender inside.

  • 4

    While the sweet potato is roasting, prepare the toppings. In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, salt, and pepper.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Carefully split it open lengthwise.

  • 6

    Fluff the inside of the sweet potato with a fork, and then layer on the Greek yogurt mixture.

  • 7

    Sprinkle the roasted chickpeas over the yogurt, followed by the reduced-fat cheddar cheese.

  • 8

    Finish with an extra drizzle of olive oil and a final sprinkle of fresh herbs if desired. Serve warm.

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

Enjoy a hearty yet light meal featuring a perfectly roasted sweet potato loaded with protein-rich toppings. The creamy nonfat Greek yogurt contrasts beautifully with the crunchy roasted chickpeas and a sprinkle of reduced-fat cheddar, accented by fragrant herbs. This dish is as visually appealing as it is satisfying, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

439kcal
Protein
34.4g
Fat
8.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Roasted Chickpeas (82g)

0.25 cup Reduced-Fat Cheddar Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs (Dill & Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prick the sweet potato several times with a fork. Rub it lightly with olive oil and sprinkle with a pinch of salt.

  • 3

    Place the sweet potato on a baking tray and roast in the oven for 45-60 minutes, until tender inside.

  • 4

    While the sweet potato is roasting, prepare the toppings. In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, salt, and pepper.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Carefully split it open lengthwise.

  • 6

    Fluff the inside of the sweet potato with a fork, and then layer on the Greek yogurt mixture.

  • 7

    Sprinkle the roasted chickpeas over the yogurt, followed by the reduced-fat cheddar cheese.

  • 8

    Finish with an extra drizzle of olive oil and a final sprinkle of fresh herbs if desired. Serve warm.