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 hearty yet refreshing combination of a tender herb-roasted sweet potato topped with a creamy dollop of tangy Greek yogurt, crispy roasted chickpeas, and a sprinkle of nutty hemp seeds. This dish is a balanced blend of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

474kcal
Protein
32.4g
Fat
15.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Low-Fat Greek Yogurt

1/2 cup Canned Chickpeas (drained)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Hemp Seeds

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and prick it a few times with a fork. Rub lightly with a bit of olive oil, and sprinkle with salt and mixed herbs.

  • 3

    Place the sweet potato on a baking sheet and roast for 40-45 minutes until tender and caramelized.

  • 4

    While the sweet potato is roasting, rinse and drain the chickpeas. Toss them with the olive oil, a pinch of salt, pepper, and mixed herbs.

  • 5

    Spread the seasoned chickpeas on a separate baking sheet and roast them in the oven for 20-25 minutes, or until they become crispy. Give them a gentle stir halfway through.

  • 6

    Once the sweet potato is done, slice it open and fluff the inside with a fork.

  • 7

    Top the sweet potato with the Greek yogurt, then sprinkle the crispy chickpeas and hemp seeds over the top. Add extra salt and pepper if desired before serving.

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 hearty yet refreshing combination of a tender herb-roasted sweet potato topped with a creamy dollop of tangy Greek yogurt, crispy roasted chickpeas, and a sprinkle of nutty hemp seeds. This dish is a balanced blend of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

474kcal
Protein
32.4g
Fat
15.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Low-Fat Greek Yogurt

1/2 cup Canned Chickpeas (drained)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Hemp Seeds

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and prick it a few times with a fork. Rub lightly with a bit of olive oil, and sprinkle with salt and mixed herbs.

  • 3

    Place the sweet potato on a baking sheet and roast for 40-45 minutes until tender and caramelized.

  • 4

    While the sweet potato is roasting, rinse and drain the chickpeas. Toss them with the olive oil, a pinch of salt, pepper, and mixed herbs.

  • 5

    Spread the seasoned chickpeas on a separate baking sheet and roast them in the oven for 20-25 minutes, or until they become crispy. Give them a gentle stir halfway through.

  • 6

    Once the sweet potato is done, slice it open and fluff the inside with a fork.

  • 7

    Top the sweet potato with the Greek yogurt, then sprinkle the crispy chickpeas and hemp seeds over the top. Add extra salt and pepper if desired before serving.