Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

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

Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

Enjoy a vibrant dish of a perfectly roasted sweet potato loaded with crunchy, herb-infused chickpeas, complemented by protein-packed eggs and a dollop of creamy nonfat Greek yogurt. This dish offers a satisfying balance of textures and flavors that awaken your palate while keeping your meal light yet filling.

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NUTRITION

499kcal
Protein
33.4g
Fat
16.5g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1/2 cup roasted Chickpeas (~82g)

2 large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt (~125g)

1 teaspoon Olive Oil

1 tablespoon mixed fresh Rosemary & Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato with a fork a few times, then drizzle with half the olive oil, sprinkle a pinch of salt and pepper, and roast on a baking sheet for about 35-40 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry with a paper towel.

  • 4

    Toss the chickpeas with the remaining olive oil, herb seasoning, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20-25 minutes until golden and crispy, stirring halfway through.

  • 5

    Hard-boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer for 9-10 minutes. Transfer to an ice bath before peeling.

  • 6

    Once the sweet potato is done, carefully slice it open and fluff the inside with a fork.

  • 7

    Layer the roasted chickpeas over the sweet potato, add the sliced hard-boiled eggs, and finish with a generous dollop of nonfat Greek yogurt.

  • 8

    Season with additional herbs, salt, or pepper as desired, and serve immediately.

Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

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

Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Sweet Potato with Herb-Roasted Chickpeas

Enjoy a vibrant dish of a perfectly roasted sweet potato loaded with crunchy, herb-infused chickpeas, complemented by protein-packed eggs and a dollop of creamy nonfat Greek yogurt. This dish offers a satisfying balance of textures and flavors that awaken your palate while keeping your meal light yet filling.

NUTRITION

499kcal
Protein
33.4g
Fat
16.5g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1/2 cup roasted Chickpeas (~82g)

2 large Eggs (hard-boiled)

1/2 cup Nonfat Greek Yogurt (~125g)

1 teaspoon Olive Oil

1 tablespoon mixed fresh Rosemary & Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pierce the sweet potato with a fork a few times, then drizzle with half the olive oil, sprinkle a pinch of salt and pepper, and roast on a baking sheet for about 35-40 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, drain and rinse the chickpeas. Pat them dry with a paper towel.

  • 4

    Toss the chickpeas with the remaining olive oil, herb seasoning, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20-25 minutes until golden and crispy, stirring halfway through.

  • 5

    Hard-boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer for 9-10 minutes. Transfer to an ice bath before peeling.

  • 6

    Once the sweet potato is done, carefully slice it open and fluff the inside with a fork.

  • 7

    Layer the roasted chickpeas over the sweet potato, add the sliced hard-boiled eggs, and finish with a generous dollop of nonfat Greek yogurt.

  • 8

    Season with additional herbs, salt, or pepper as desired, and serve immediately.