YOUR SOLIN GENERATED RECIPE
Crispy-Skin Loaded Sweet Potato with Greek Yogurt
Enjoy a nutrient-packed meal featuring a roasted sweet potato with irresistibly crispy skin, loaded with a savory blend of black beans and a light egg white topping, finished with a dollop of tangy nonfat Greek yogurt and a drizzle of olive oil. This dish delivers a satisfying blend of textures—from the crunchy skin to the creamy yogurt—and a balance of sweet, savory, and fresh flavors ideal for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato (114g)
0.75 cup Nonfat Greek Yogurt (180g)
0.75 cup Black Beans (130g)
1 large Egg White (33g)
1 teaspoon Olive Oil (4.5g)
Salt & Pepper to taste
1 tablespoon Chives
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly, pat dry, and pierce it several times with a fork. Rub the skin lightly with the olive oil and season with a pinch of salt.
Place the sweet potato directly on the oven rack or on a baking sheet and roast for about 40-45 minutes until the skin is crispy and the flesh is tender.
While the sweet potato is roasting, rinse and drain the black beans. Gently warm them in a pan with a sprinkle of salt and pepper.
Once the sweet potato is done, carefully slice it open lengthwise. Fluff the inside with a fork.
Top the sweet potato with the warmed black beans and gently pour in the egg white. The heat from the sweet potato will lightly cook the egg white, adding a delicate texture.
Finish by adding a generous dollop of nonfat Greek yogurt over the top, and sprinkle chopped chives, salt, and pepper as desired.
Serve warm and enjoy your balanced, satisfying meal.