Herb-Roasted Loaded Sweet Potato with Greek Yogurt

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

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

Enjoy a satisfying, nutrient-packed meal featuring a perfectly roasted sweet potato loaded with a creamy layer of tangy nonfat Greek yogurt, paired with protein-rich roasted chickpeas and hearty black beans. Finished with a drizzle of olive oil and fragrant herbs, this dish combines comforting flavors with a vibrant, fresh finish.

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NUTRITION

402kcal
Protein
32.7g
Fat
6.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 quarter-cup Roasted Chickpeas

1 quarter-cup Black Beans

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

2 medium Scallions

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick it several times using a fork and lightly coat with a minimal amount of olive oil, then season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 45-50 minutes or until tender when pierced with a fork.

  • 4

    While the sweet potato roasts, prepare the toppings. In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and finely chopped scallions for an added fresh flavor.

  • 5

    If not already roasted, toss the chickpeas with a touch of olive oil, salt, and your favorite spices, then roast in the oven for 20 minutes until crispy. Alternatively, use pre-roasted chickpeas.

  • 6

    Warm the black beans in a small pot or in the microwave for 30 seconds.

  • 7

    Once the sweet potato is done, remove it from the oven and carefully slice it open. Fluff the inside with a fork.

  • 8

    Layer the sweet potato with the Greek yogurt mixture, then top with roasted chickpeas and black beans.

  • 9

    Garnish with additional fresh herbs and chopped scallions as desired. Serve immediately and enjoy your nutrient-packed meal.

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

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

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Loaded Sweet Potato with Greek Yogurt

Enjoy a satisfying, nutrient-packed meal featuring a perfectly roasted sweet potato loaded with a creamy layer of tangy nonfat Greek yogurt, paired with protein-rich roasted chickpeas and hearty black beans. Finished with a drizzle of olive oil and fragrant herbs, this dish combines comforting flavors with a vibrant, fresh finish.

NUTRITION

402kcal
Protein
32.7g
Fat
6.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 quarter-cup Roasted Chickpeas

1 quarter-cup Black Beans

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

2 medium Scallions

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick it several times using a fork and lightly coat with a minimal amount of olive oil, then season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 45-50 minutes or until tender when pierced with a fork.

  • 4

    While the sweet potato roasts, prepare the toppings. In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and finely chopped scallions for an added fresh flavor.

  • 5

    If not already roasted, toss the chickpeas with a touch of olive oil, salt, and your favorite spices, then roast in the oven for 20 minutes until crispy. Alternatively, use pre-roasted chickpeas.

  • 6

    Warm the black beans in a small pot or in the microwave for 30 seconds.

  • 7

    Once the sweet potato is done, remove it from the oven and carefully slice it open. Fluff the inside with a fork.

  • 8

    Layer the sweet potato with the Greek yogurt mixture, then top with roasted chickpeas and black beans.

  • 9

    Garnish with additional fresh herbs and chopped scallions as desired. Serve immediately and enjoy your nutrient-packed meal.