YOUR SOLIN GENERATED RECIPE
Crispy-Skin Sweet Potato with Herb-Roasted Chickpeas
Savor a delightful balance of textures and flavors in this creative dish that features a crispy-skinned roasted sweet potato paired with herb-roasted canned chickpeas, finished with a cool nonfat Greek yogurt drizzle and extra boost from light steamed egg whites. The earthy herbs and a hint of olive oil elevate the natural sweetness and heartiness, making it a satisfying meal at any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Canned Chickpeas, drained (164g)
2 large Egg Whites (66g total)
3 ounces Plain Nonfat Greek Yogurt (85g)
1 teaspoon Olive Oil (4.5g)
Herb Seasoning (Rosemary, Thyme, Garlic Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly, pierce it several times with a fork, then brush lightly with olive oil and season with a pinch of salt and pepper. Place it on a baking sheet to roast until the skin becomes crisp and the inside is tender, about 35-40 minutes.
While the sweet potato is roasting, drain and rinse the canned chickpeas. Pat them dry with a paper towel.
Toss the chickpeas in a bowl with a dash of olive oil and your herb seasoning (rosemary, thyme, garlic powder, salt, and pepper). Spread the chickpeas out on a separate baking sheet in a single layer and roast in the oven for about 20-25 minutes until they are slightly crispy.
Meanwhile, lightly steam or gently warm the egg whites until just set, being careful not to overcook them.
Once the sweet potato and chickpeas are done, slice the sweet potato open, fluff the insides with a fork, and place the roasted chickpeas on top.
Drizzle the Greek yogurt evenly over the dish and arrange the warm egg whites alongside or on top as an extra protein boost.
Serve immediately while warm, enjoying the contrast between the crispy skin, hearty roasted chickpeas, and the cool, tangy yogurt finish.