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 nutrient-packed salad featuring herb-roasted sweet potato cubes, creamy non-fat Greek yogurt, and tender chickpeas layered over fresh spinach and red onion slices. Enhanced with a zesty lemon and olive oil dressing and fragrant herbs, this dish is both satisfying and refreshingly balanced for a wholesome meal.

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NUTRITION

471kcal
Protein
35.3g
Fat
7.3g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Non-Fat Greek Yogurt (245g)

1/2 cup Chickpeas (100g)

1 cup Fresh Spinach (30g)

1 medium slice Red Onion (30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Mixed Fresh Herbs (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2 inch cubes.

  • 2

    Toss the sweet potato cubes with olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, rinse and drain the chickpeas. Thinly slice the red onion and wash the spinach, then pat dry.

  • 4

    In a small bowl, mix the lemon juice with the mixed fresh herbs. Season with a pinch of salt and pepper to create a light dressing.

  • 5

    Once the sweet potato is roasted, allow it to cool slightly. In a large bowl, combine the roasted sweet potato, chickpeas, spinach, and red onion.

  • 6

    Top the salad with the non-fat Greek yogurt. Drizzle the lemon-herb dressing over the salad and gently toss to combine all flavors.

  • 7

    Serve immediately and enjoy your herb-roasted sweet potato and Greek yogurt salad, perfect for a balanced 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 nutrient-packed salad featuring herb-roasted sweet potato cubes, creamy non-fat Greek yogurt, and tender chickpeas layered over fresh spinach and red onion slices. Enhanced with a zesty lemon and olive oil dressing and fragrant herbs, this dish is both satisfying and refreshingly balanced for a wholesome meal.

NUTRITION

471kcal
Protein
35.3g
Fat
7.3g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Non-Fat Greek Yogurt (245g)

1/2 cup Chickpeas (100g)

1 cup Fresh Spinach (30g)

1 medium slice Red Onion (30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Mixed Fresh Herbs (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2 inch cubes.

  • 2

    Toss the sweet potato cubes with olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, rinse and drain the chickpeas. Thinly slice the red onion and wash the spinach, then pat dry.

  • 4

    In a small bowl, mix the lemon juice with the mixed fresh herbs. Season with a pinch of salt and pepper to create a light dressing.

  • 5

    Once the sweet potato is roasted, allow it to cool slightly. In a large bowl, combine the roasted sweet potato, chickpeas, spinach, and red onion.

  • 6

    Top the salad with the non-fat Greek yogurt. Drizzle the lemon-herb dressing over the salad and gently toss to combine all flavors.

  • 7

    Serve immediately and enjoy your herb-roasted sweet potato and Greek yogurt salad, perfect for a balanced meal.