Herb-Roasted Sweet Potato with Greek Yogurt Protein Topping

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 Protein Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Protein Topping

Enjoy a satisfying blend of savory roasted sweet potato with a high-protein, tangy Greek yogurt topping accented with a hint of vanilla and aromatic herbs. This versatile dish works perfectly for breakfast, lunch, or dinner, delivering a nourishing balance of warmth, texture, and flavor.

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NUTRITION

423kcal
Protein
50.2g
Fat
6.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then prick it several times with a fork. Rub it lightly with olive oil and season with salt and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast for 35-45 minutes or until tender. About 10 minutes before it’s finished, add the rosemary and thyme sprigs on top to infuse flavor.

  • 4

    While the sweet potato is roasting, combine the nonfat Greek yogurt with the vanilla whey protein powder in a small bowl. Mix well until smooth.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool for a few minutes. Slice it open and fluff the interior with a fork.

  • 6

    Top the roasted sweet potato with the protein-infused Greek yogurt mixture. Adjust salt and pepper to taste before serving.

Herb-Roasted Sweet Potato with Greek Yogurt Protein Topping

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 Protein Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Protein Topping

Enjoy a satisfying blend of savory roasted sweet potato with a high-protein, tangy Greek yogurt topping accented with a hint of vanilla and aromatic herbs. This versatile dish works perfectly for breakfast, lunch, or dinner, delivering a nourishing balance of warmth, texture, and flavor.

NUTRITION

423kcal
Protein
50.2g
Fat
6.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then prick it several times with a fork. Rub it lightly with olive oil and season with salt and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast for 35-45 minutes or until tender. About 10 minutes before it’s finished, add the rosemary and thyme sprigs on top to infuse flavor.

  • 4

    While the sweet potato is roasting, combine the nonfat Greek yogurt with the vanilla whey protein powder in a small bowl. Mix well until smooth.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool for a few minutes. Slice it open and fluff the interior with a fork.

  • 6

    Top the roasted sweet potato with the protein-infused Greek yogurt mixture. Adjust salt and pepper to taste before serving.