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

Enjoy a vibrant bowl combining tender herb-roasted sweet potato, creamy nonfat Greek yogurt, and crunchy roasted chickpeas. This satisfying dish bursts with flavor from fresh herbs and subtle spices, making it a nutritious and delicious option for dinner.

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NUTRITION

412kcal
Protein
31.5g
Fat
6.8g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

0.5 cup Chickpeas (roasted)

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes. Toss with olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes or until tender and slightly crisp, stirring halfway through for even cooking.

  • 4

    While the sweet potato is roasting, rinse and drain chickpeas. Pat them dry, toss with a little olive oil, salt, and pepper, and spread on a separate baking tray.

  • 5

    Roast the chickpeas in the oven during the last 15 minutes of the sweet potato roasting time until they become crispy.

  • 6

    Once roasted, assemble your dish by layering the warm sweet potato cubes with roasted crispy chickpeas and a generous dollop of nonfat Greek yogurt.

  • 7

    Finish with a sprinkle of additional herbs if desired, and enjoy your nutritious, balanced 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

Enjoy a vibrant bowl combining tender herb-roasted sweet potato, creamy nonfat Greek yogurt, and crunchy roasted chickpeas. This satisfying dish bursts with flavor from fresh herbs and subtle spices, making it a nutritious and delicious option for dinner.

NUTRITION

412kcal
Protein
31.5g
Fat
6.8g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

0.5 cup Chickpeas (roasted)

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into 1-inch cubes. Toss with olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes or until tender and slightly crisp, stirring halfway through for even cooking.

  • 4

    While the sweet potato is roasting, rinse and drain chickpeas. Pat them dry, toss with a little olive oil, salt, and pepper, and spread on a separate baking tray.

  • 5

    Roast the chickpeas in the oven during the last 15 minutes of the sweet potato roasting time until they become crispy.

  • 6

    Once roasted, assemble your dish by layering the warm sweet potato cubes with roasted crispy chickpeas and a generous dollop of nonfat Greek yogurt.

  • 7

    Finish with a sprinkle of additional herbs if desired, and enjoy your nutritious, balanced meal.