YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt and Crispy Chickpeas
Savor a hearty bowl featuring tender herb-roasted sweet potato, paired with a creamy dollop of nonfat Greek yogurt and crispy, spice-roasted chickpeas, finished with a sprinkle of nutty hemp seeds and a drizzle of olive oil. A balanced, nutrient-packed meal that's both satisfying and vibrant.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Nonfat Greek Yogurt (245g)
1/2 cup Crispy Chickpeas (82g)
1 tablespoon Hemp Seeds (10g)
1 teaspoon Extra Virgin Olive Oil (4.5g)
1 teaspoon Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Wash and pierce the sweet potato several times with a fork. Rub it lightly with a bit of olive oil, sprinkle salt, pepper, and mixed dried herbs over the skin.
Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes or until tender when pierced with a fork.
While the sweet potato is roasting, rinse and drain a can of chickpeas. Pat them dry with paper towels.
Toss the chickpeas with a small drizzle of olive oil, mixed dried herbs, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for 20-25 minutes until they are crispy, shaking the pan halfway through.
Once roasted, remove the sweet potato from the oven. Let it cool slightly, then slice it open and fluff the inside with a fork.
Top the sweet potato with the nonfat Greek yogurt, then sprinkle the crispy chickpeas and hemp seeds on top. Add an extra drizzle of olive oil if desired and adjust seasoning with salt and pepper.
Serve warm for a hearty meal perfect for breakfast, lunch, or dinner.