Name: Herb-Roasted Sweet Potato with Greek Yogurt Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato (~114g); 1 cup Nonfat Plain Greek Yogurt (~245g); 100g Roasted Chickpeas; 1 teaspoon Olive Oil; 1 teaspoon Fresh Rosemary; 1 teaspoon Fresh Thyme; Salt and Pepper to taste

Herb-Roasted Sweet Potato with Greek Yogurt Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

A comforting dish featuring a perfectly roasted sweet potato crowned with creamy nonfat Greek yogurt and crunchy roasted chickpeas, accented by fresh herbs. This versatile meal can be enjoyed any time of day while delivering a balanced mix of protein, carbs, and a hint of healthy fats.

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NUTRITION

Protein

31.3g

Fat

7.3g

Carbs

61.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Plain Greek Yogurt (~245g)

100g Roasted Chickpeas

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
Wash the sweet potato thoroughly and cut it in half lengthwise.
3
Place the sweet potato halves on a baking sheet, drizzle with olive oil, and sprinkle fresh rosemary, thyme, salt, and pepper over them.
4
Roast in the preheated oven for about 25-30 minutes or until the flesh is tender and lightly caramelized.
5
While the sweet potato is roasting, prepare the roasted chickpeas if not pre-made by seasoning raw chickpeas with herbs and a touch of olive oil and baking until crispy.
6
Once the sweet potato is done, remove it from the oven and let it cool slightly.
7
Top the roasted sweet potato with a generous dollop of nonfat Greek yogurt and scatter the roasted chickpeas over the top.
8
Serve warm and enjoy this wholesome, nutritious meal.