Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a vibrant twist on a classic loaded sweet potato. This dish features a perfectly baked, crispy-skinned sweet potato topped with creamy nonfat Greek yogurt, protein-rich egg whites, and crunchy roasted chickpeas, all finished with a sprinkle of fresh chives and a dash of salt and pepper. The flavors and textures come together in a balanced meal that’s as satisfying visually as it is nutritionally, ideal for breakfast, lunch, or dinner.

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NUTRITION

357kcal
Protein
33.8g
Fat
2.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Roasted Chickpeas (35g)

4 large Egg Whites (132g)

1 tablespoon Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Scrub the sweet potato thoroughly and prick several times with a fork.

  • 2

    Place the sweet potato directly on the oven rack or on a baking sheet, and bake for 45-50 minutes until the skin is crispy and the flesh is soft.

  • 3

    While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the egg whites and scramble until just set. Season lightly with salt and pepper.

  • 4

    If your roasted chickpeas are not pre-made, toss canned chickpeas (rinsed and dried) with a drizzle of olive oil, salt, and pepper, and roast them in the oven at 425°F (220°C) for 20-25 minutes until crispy.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and fluff the inside with a fork. Top with the scrambled egg whites, a dollop of Greek yogurt, and roasted chickpeas.

  • 6

    Finish with a sprinkle of fresh chives and an additional dash of salt and pepper if desired. Serve warm and enjoy!

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a vibrant twist on a classic loaded sweet potato. This dish features a perfectly baked, crispy-skinned sweet potato topped with creamy nonfat Greek yogurt, protein-rich egg whites, and crunchy roasted chickpeas, all finished with a sprinkle of fresh chives and a dash of salt and pepper. The flavors and textures come together in a balanced meal that’s as satisfying visually as it is nutritionally, ideal for breakfast, lunch, or dinner.

NUTRITION

357kcal
Protein
33.8g
Fat
2.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Roasted Chickpeas (35g)

4 large Egg Whites (132g)

1 tablespoon Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Scrub the sweet potato thoroughly and prick several times with a fork.

  • 2

    Place the sweet potato directly on the oven rack or on a baking sheet, and bake for 45-50 minutes until the skin is crispy and the flesh is soft.

  • 3

    While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the egg whites and scramble until just set. Season lightly with salt and pepper.

  • 4

    If your roasted chickpeas are not pre-made, toss canned chickpeas (rinsed and dried) with a drizzle of olive oil, salt, and pepper, and roast them in the oven at 425°F (220°C) for 20-25 minutes until crispy.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and fluff the inside with a fork. Top with the scrambled egg whites, a dollop of Greek yogurt, and roasted chickpeas.

  • 6

    Finish with a sprinkle of fresh chives and an additional dash of salt and pepper if desired. Serve warm and enjoy!