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 yet light dish featuring tender herb-roasted sweet potato topped with creamy nonfat Greek yogurt and crunchy, spiced chickpeas. Each bite offers a delightful mix of textures and flavors, enhanced by a drizzle of olive oil and a squeeze of fresh lemon, perfect for any meal of the day.

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NUTRITION

438kcal
Protein
32.7g
Fat
7.7g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

200 grams Nonfat Greek Yogurt

0.75 cup Canned Chickpeas (drained)

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    In a mixing bowl, combine the chickpeas with olive oil, mixed dried herbs, smoked paprika, garlic powder, salt, and pepper.

  • 6

    Spread the seasoned chickpeas on another baking sheet and roast in the oven for about 20 minutes, or until they become crispy, shaking the pan halfway through.

  • 7

    Once the sweet potato and chickpeas are done, assemble your meal by placing the roasted sweet potato in a bowl.

  • 8

    Top with a generous serving of nonfat Greek yogurt, then sprinkle the crispy chickpeas over the top.

  • 9

    Drizzle with fresh lemon juice and adjust seasoning with salt and pepper as desired before serving.

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 yet light dish featuring tender herb-roasted sweet potato topped with creamy nonfat Greek yogurt and crunchy, spiced chickpeas. Each bite offers a delightful mix of textures and flavors, enhanced by a drizzle of olive oil and a squeeze of fresh lemon, perfect for any meal of the day.

NUTRITION

438kcal
Protein
32.7g
Fat
7.7g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

200 grams Nonfat Greek Yogurt

0.75 cup Canned Chickpeas (drained)

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    In a mixing bowl, combine the chickpeas with olive oil, mixed dried herbs, smoked paprika, garlic powder, salt, and pepper.

  • 6

    Spread the seasoned chickpeas on another baking sheet and roast in the oven for about 20 minutes, or until they become crispy, shaking the pan halfway through.

  • 7

    Once the sweet potato and chickpeas are done, assemble your meal by placing the roasted sweet potato in a bowl.

  • 8

    Top with a generous serving of nonfat Greek yogurt, then sprinkle the crispy chickpeas over the top.

  • 9

    Drizzle with fresh lemon juice and adjust seasoning with salt and pepper as desired before serving.