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

A vibrant, nourishing salad featuring tender herb-roasted sweet potato cubes paired with creamy nonfat Greek yogurt, crisp cucumbers, juicy cherry tomatoes, and hearty chickpeas, all accented with a touch of tangy lemon and fresh herbs. This dish delivers a satisfying blend of textures and flavors, perfect for a balanced meal any time of day.

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NUTRITION

408kcal
Protein
34g
Fat
9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1/2 cup sliced Cucumber (52g)

1/2 cup halved Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 oz Crumbled Feta Cheese (7g)

1 tbsp Lemon Juice (15g)

2 tbsp Chopped Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with a drizzle of olive oil, salt, pepper, and half of the chopped parsley.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes, or until tender and lightly caramelized.

  • 4

    While the sweet potato is roasting, prepare the salad base by combining the nonfat Greek yogurt, lemon juice, remaining parsley, salt, and pepper in a large bowl.

  • 5

    Gently fold in the roasted sweet potato, chickpeas, sliced cucumber, and cherry tomatoes into the yogurt dressing.

  • 6

    Top with crumbled feta cheese and adjust seasoning if needed before serving.

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

A vibrant, nourishing salad featuring tender herb-roasted sweet potato cubes paired with creamy nonfat Greek yogurt, crisp cucumbers, juicy cherry tomatoes, and hearty chickpeas, all accented with a touch of tangy lemon and fresh herbs. This dish delivers a satisfying blend of textures and flavors, perfect for a balanced meal any time of day.

NUTRITION

408kcal
Protein
34g
Fat
9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1/2 cup sliced Cucumber (52g)

1/2 cup halved Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 oz Crumbled Feta Cheese (7g)

1 tbsp Lemon Juice (15g)

2 tbsp Chopped Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss the cubes with a drizzle of olive oil, salt, pepper, and half of the chopped parsley.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes, or until tender and lightly caramelized.

  • 4

    While the sweet potato is roasting, prepare the salad base by combining the nonfat Greek yogurt, lemon juice, remaining parsley, salt, and pepper in a large bowl.

  • 5

    Gently fold in the roasted sweet potato, chickpeas, sliced cucumber, and cherry tomatoes into the yogurt dressing.

  • 6

    Top with crumbled feta cheese and adjust seasoning if needed before serving.