Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Savor a vibrant blend of roasted sweet potato, crowned with a creamy, protein-rich Greek yogurt and crispy chickpeas, enhanced with fragrant herbs and a drizzle of olive oil. This dish strikes a perfect balance between hearty flavors and clean, nourishing ingredients, making it ideal for a satisfying meal any time of day.

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NUTRITION

408kcal
Protein
31.4g
Fat
6.7g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Roasted Chickpeas (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and prick it a few times with a fork. Rub with a small amount of olive oil and sprinkle lightly with salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes until tender.

  • 4

    While the sweet potato is roasting, prepare the roasted chickpeas if not pre-roasted by tossing canned or cooked chickpeas with a drizzle of olive oil, salt, pepper, and a pinch of mixed herbs, then bake for 20 minutes until crispy.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with the remaining mixed herbs, and a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, slice it open and fluff the inside with a fork. Spoon the herbed Greek yogurt over the sweet potato and top with the roasted chickpeas.

  • 7

    Drizzle a teaspoon of extra virgin olive oil on top for an added layer of flavor, and serve warm.

Herb-Roasted Sweet Potato with Greek Yogurt Topping

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 Topping

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Savor a vibrant blend of roasted sweet potato, crowned with a creamy, protein-rich Greek yogurt and crispy chickpeas, enhanced with fragrant herbs and a drizzle of olive oil. This dish strikes a perfect balance between hearty flavors and clean, nourishing ingredients, making it ideal for a satisfying meal any time of day.

NUTRITION

408kcal
Protein
31.4g
Fat
6.7g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Roasted Chickpeas (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and prick it a few times with a fork. Rub with a small amount of olive oil and sprinkle lightly with salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes until tender.

  • 4

    While the sweet potato is roasting, prepare the roasted chickpeas if not pre-roasted by tossing canned or cooked chickpeas with a drizzle of olive oil, salt, pepper, and a pinch of mixed herbs, then bake for 20 minutes until crispy.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with the remaining mixed herbs, and a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, slice it open and fluff the inside with a fork. Spoon the herbed Greek yogurt over the sweet potato and top with the roasted chickpeas.

  • 7

    Drizzle a teaspoon of extra virgin olive oil on top for an added layer of flavor, and serve warm.