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

Enjoy a hearty and satisfying bowl featuring herb-roasted sweet potato cubes served with creamy Greek yogurt and crunchy chickpeas. The medley of warm spices and fresh herbs elevates this dish, making it a versatile option for breakfast, lunch, or dinner that delights the senses.

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NUTRITION

501kcal
Protein
32.7g
Fat
16.3g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Greek Yogurt, plain, nonfat (245g)

1/2 cup Crispy Chickpeas (~82g)

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the chickpeas. If using canned chickpeas, drain and rinse them, then pat dry thoroughly. Toss in a small amount of olive oil, salt, and pepper and roast on a separate baking tray for 20 minutes, or until crispy.

  • 5

    Once the sweet potatoes are done, allow them to cool slightly. Transfer them to a serving bowl and top with a generous dollop of Greek yogurt.

  • 6

    Sprinkle the crispy chickpeas over the top and finish with an additional light sprinkle of herbs, salt, and pepper if desired.

  • 7

    Serve immediately and enjoy this flavorful, balanced meal.

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

Enjoy a hearty and satisfying bowl featuring herb-roasted sweet potato cubes served with creamy Greek yogurt and crunchy chickpeas. The medley of warm spices and fresh herbs elevates this dish, making it a versatile option for breakfast, lunch, or dinner that delights the senses.

NUTRITION

501kcal
Protein
32.7g
Fat
16.3g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Greek Yogurt, plain, nonfat (245g)

1/2 cup Crispy Chickpeas (~82g)

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the chickpeas. If using canned chickpeas, drain and rinse them, then pat dry thoroughly. Toss in a small amount of olive oil, salt, and pepper and roast on a separate baking tray for 20 minutes, or until crispy.

  • 5

    Once the sweet potatoes are done, allow them to cool slightly. Transfer them to a serving bowl and top with a generous dollop of Greek yogurt.

  • 6

    Sprinkle the crispy chickpeas over the top and finish with an additional light sprinkle of herbs, salt, and pepper if desired.

  • 7

    Serve immediately and enjoy this flavorful, balanced meal.