Herb-Roasted Sweet Potato and Greek Yogurt Salad

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

Herb-Roasted Sweet Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Greek Yogurt Salad

Enjoy a vibrant medley of roasted sweet potato, creamy nonfat Greek yogurt, and crisp fresh veggies, accented with a bright herb and lemon dressing. This delicious salad offers a satisfying combination of textures and flavors, perfect for any meal of the day.

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NUTRITION

451kcal
Protein
33.1g
Fat
19.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Hard-Boiled Egg

0.5 cup Cherry Tomatoes

1 cup Baby Spinach

2 tbsp Fresh Parsley, chopped

1 tbsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and prick it a few times with a fork.

  • 2

    Roast the sweet potato directly on the oven rack for about 40-45 minutes, or until tender. Once done, let it cool slightly, then peel and cube it.

  • 3

    While the sweet potato is roasting, prepare a hard-boiled egg by placing it in cold water, bringing to a boil, then simmering for 9-10 minutes. Cool and slice the egg when ready.

  • 4

    In a large bowl, combine the roasted sweet potato cubes, halved cherry tomatoes, and baby spinach.

  • 5

    Stir in the nonfat Greek yogurt and add the chopped fresh parsley.

  • 6

    Drizzle with olive oil and lemon juice, then gently toss to coat evenly. Season with a pinch of salt and pepper to taste.

  • 7

    Top the salad with the sliced hard-boiled egg. Serve immediately and enjoy a nutritious, flavorful meal.

Herb-Roasted Sweet Potato and Greek Yogurt Salad

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

Herb-Roasted Sweet Potato and Greek Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Greek Yogurt Salad

Enjoy a vibrant medley of roasted sweet potato, creamy nonfat Greek yogurt, and crisp fresh veggies, accented with a bright herb and lemon dressing. This delicious salad offers a satisfying combination of textures and flavors, perfect for any meal of the day.

NUTRITION

451kcal
Protein
33.1g
Fat
19.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Hard-Boiled Egg

0.5 cup Cherry Tomatoes

1 cup Baby Spinach

2 tbsp Fresh Parsley, chopped

1 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and prick it a few times with a fork.

  • 2

    Roast the sweet potato directly on the oven rack for about 40-45 minutes, or until tender. Once done, let it cool slightly, then peel and cube it.

  • 3

    While the sweet potato is roasting, prepare a hard-boiled egg by placing it in cold water, bringing to a boil, then simmering for 9-10 minutes. Cool and slice the egg when ready.

  • 4

    In a large bowl, combine the roasted sweet potato cubes, halved cherry tomatoes, and baby spinach.

  • 5

    Stir in the nonfat Greek yogurt and add the chopped fresh parsley.

  • 6

    Drizzle with olive oil and lemon juice, then gently toss to coat evenly. Season with a pinch of salt and pepper to taste.

  • 7

    Top the salad with the sliced hard-boiled egg. Serve immediately and enjoy a nutritious, flavorful meal.