YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt and Turkey Bacon
Enjoy a savory and satisfying dish featuring tender herb-roasted sweet potato crowned with creamy nonfat Greek yogurt, crisp turkey bacon, and delicate egg whites. Finished with an aromatic drizzle of olive oil and sprinkled fresh herbs, this meal offers a balanced taste experience that's light yet fulfilling.
INGREDIENTS
1 medium Sweet Potato
0.75 cup Nonfat Greek Yogurt
2 slices Turkey Bacon
2 large Egg Whites
1 teaspoon Olive Oil
2 sprigs Fresh Rosemary
0.5 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Wash the sweet potato thoroughly, then prick it all over with a fork. Rub lightly with olive oil, season with salt, pepper, and a pinch of garlic powder.
Place the sweet potato on a baking sheet and roast for about 35-40 minutes, or until tender when pierced with a fork.
While the sweet potato is roasting, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Set aside on a paper towel to drain extra fat.
In the same skillet, lightly scramble the egg whites with a dash of salt and pepper. Cook until just set and remove from heat.
Once the sweet potato is done, slice it open and fluff the inside with a fork.
Top the sweet potato with the scrambled egg whites, crumbled turkey bacon, and a generous dollop of nonfat Greek yogurt.
Finish with a sprinkle of fresh rosemary and an optional light dusting of garlic powder. Serve warm and enjoy your balanced, protein-rich meal.