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 the comforting flavors of roasted sweet potato elegantly topped with a creamy, tangy Greek yogurt blend accented by fresh herbs and a perfectly cooked egg. This dish offers a delightful balance of textures - tender sweet potato bites combined with the luxurious creaminess of yogurt and a lush poached egg, all enhanced by aromatic rosemary and parsley.

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NUTRITION

356kcal
Protein
31.1g
Fat
9.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Parsley

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Dice it into 1-inch cubes and place in a mixing bowl.

  • 3

    Drizzle the sweet potato cubes with olive oil and sprinkle with fresh rosemary, salt, and pepper if desired. Toss to evenly coat.

  • 4

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 25-30 minutes, or until tender and lightly browned, stirring halfway for even cooking.

  • 5

    While the sweet potato roasts, bring a small pot of water to a gentle simmer and carefully poach the egg until the whites are set but the yolk remains runny (about 3-4 minutes). Alternatively, you can hard-boil the egg and then slice it.

  • 6

    In a small bowl, combine the Greek yogurt with fresh parsley and lemon juice. Stir until well mixed.

  • 7

    Spoon the roasted sweet potato into a serving bowl, top with the herbed Greek yogurt, and place the poached egg on top.

  • 8

    Garnish with an extra sprinkle of parsley or rosemary if desired and serve immediately.

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 the comforting flavors of roasted sweet potato elegantly topped with a creamy, tangy Greek yogurt blend accented by fresh herbs and a perfectly cooked egg. This dish offers a delightful balance of textures - tender sweet potato bites combined with the luxurious creaminess of yogurt and a lush poached egg, all enhanced by aromatic rosemary and parsley.

NUTRITION

356kcal
Protein
31.1g
Fat
9.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Parsley

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Dice it into 1-inch cubes and place in a mixing bowl.

  • 3

    Drizzle the sweet potato cubes with olive oil and sprinkle with fresh rosemary, salt, and pepper if desired. Toss to evenly coat.

  • 4

    Spread the sweet potato evenly on a baking sheet and roast in the oven for 25-30 minutes, or until tender and lightly browned, stirring halfway for even cooking.

  • 5

    While the sweet potato roasts, bring a small pot of water to a gentle simmer and carefully poach the egg until the whites are set but the yolk remains runny (about 3-4 minutes). Alternatively, you can hard-boil the egg and then slice it.

  • 6

    In a small bowl, combine the Greek yogurt with fresh parsley and lemon juice. Stir until well mixed.

  • 7

    Spoon the roasted sweet potato into a serving bowl, top with the herbed Greek yogurt, and place the poached egg on top.

  • 8

    Garnish with an extra sprinkle of parsley or rosemary if desired and serve immediately.