Greek-Style Roasted Sweet Potato with Feta and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek-Style Roasted Sweet Potato with Feta and Herbs

YOUR SOLIN GENERATED RECIPE

Greek-Style Roasted Sweet Potato with Feta and Herbs

Experience a delightful twist on roasted sweet potato topped with creamy feta, tangy Greek yogurt, hearty chickpeas, and a perfectly boiled egg. Fresh herbs like oregano and parsley bring a bright, aromatic finish that makes every bite both satisfying and nutritious.

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NUTRITION

484kcal
Protein
35.1g
Fat
15g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1.5 oz Feta Cheese (43g)

0.75 cup Nonfat Greek Yogurt (170g)

0.25 cup Chickpeas (40g)

1 large Egg (50g, hard-boiled)

2 tbsp Fresh Herbs (oregano and parsley)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and roast it on a baking sheet for 40-45 minutes or until tender.

  • 2

    While the sweet potato is roasting, drain and rinse the chickpeas, then gently pat them dry. Roughly chop the fresh oregano and parsley and set aside.

  • 3

    Once the sweet potato is cooked, let it cool slightly before slicing it in half lengthwise. Using a fork, gently fluff the interior of the sweet potato.

  • 4

    Crumble the feta cheese over the roasted sweet potato halves. Dollop the nonfat Greek yogurt on top.

  • 5

    Peel a hard-boiled egg, slice it, and arrange the slices over the sweet potato. Scatter the chickpeas and freshly chopped herbs evenly over the dish.

  • 6

    Finish with a light drizzle of extra virgin olive oil if desired, and season with a pinch of salt and pepper to taste before serving.

Greek-Style Roasted Sweet Potato with Feta and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek-Style Roasted Sweet Potato with Feta and Herbs

YOUR SOLIN GENERATED RECIPE

Greek-Style Roasted Sweet Potato with Feta and Herbs

Experience a delightful twist on roasted sweet potato topped with creamy feta, tangy Greek yogurt, hearty chickpeas, and a perfectly boiled egg. Fresh herbs like oregano and parsley bring a bright, aromatic finish that makes every bite both satisfying and nutritious.

NUTRITION

484kcal
Protein
35.1g
Fat
15g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1.5 oz Feta Cheese (43g)

0.75 cup Nonfat Greek Yogurt (170g)

0.25 cup Chickpeas (40g)

1 large Egg (50g, hard-boiled)

2 tbsp Fresh Herbs (oregano and parsley)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and roast it on a baking sheet for 40-45 minutes or until tender.

  • 2

    While the sweet potato is roasting, drain and rinse the chickpeas, then gently pat them dry. Roughly chop the fresh oregano and parsley and set aside.

  • 3

    Once the sweet potato is cooked, let it cool slightly before slicing it in half lengthwise. Using a fork, gently fluff the interior of the sweet potato.

  • 4

    Crumble the feta cheese over the roasted sweet potato halves. Dollop the nonfat Greek yogurt on top.

  • 5

    Peel a hard-boiled egg, slice it, and arrange the slices over the sweet potato. Scatter the chickpeas and freshly chopped herbs evenly over the dish.

  • 6

    Finish with a light drizzle of extra virgin olive oil if desired, and season with a pinch of salt and pepper to taste before serving.