Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

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

Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

Savor a beautifully herb-roasted sweet potato, generously filled with a medley of protein-packed chickpeas, fluffy egg whites, and tangy crumbled feta, all crowned with a creamy dollop of nonfat Greek yogurt. The fresh crunch of red bell pepper and red onion, and the aromatic touch of rosemary and thyme, make this dish a vibrant, satisfying meal perfect for any time of day.

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NUTRITION

432kcal
Protein
37.1g
Fat
6g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 cup Cooked Chickpeas (125g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Red Onion (40g)

1/2 oz Crumbled Feta Cheese (14g)

1/2 cup Liquid Egg Whites (120g)

Herbs & Spices (Rosemary, Thyme, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork, place it on a baking sheet, and roast for 45-50 minutes until tender.

  • 2

    While the sweet potato roasts, in a mixing bowl combine the cooked chickpeas, diced red bell pepper, diced red onion, and liquid egg whites. Season with chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the mixture in a pan and lightly sauté over medium heat for 5-7 minutes until the egg whites are just set and the vegetables are softened.

  • 4

    Once the sweet potato is roasted, cut it in half lengthwise and gently scoop out a portion of the flesh to create a boat.

  • 5

    Fill the sweet potato evenly with the egg white and vegetable mixture. Top with crumbled feta cheese.

  • 6

    Finish by adding a generous dollop of nonfat Greek yogurt on top and a sprinkle of fresh herbs if desired. Serve immediately.

Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

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

Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Sweet Potato with Greek Yogurt

Savor a beautifully herb-roasted sweet potato, generously filled with a medley of protein-packed chickpeas, fluffy egg whites, and tangy crumbled feta, all crowned with a creamy dollop of nonfat Greek yogurt. The fresh crunch of red bell pepper and red onion, and the aromatic touch of rosemary and thyme, make this dish a vibrant, satisfying meal perfect for any time of day.

NUTRITION

432kcal
Protein
37.1g
Fat
6g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 cup Cooked Chickpeas (125g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Red Onion (40g)

1/2 oz Crumbled Feta Cheese (14g)

1/2 cup Liquid Egg Whites (120g)

Herbs & Spices (Rosemary, Thyme, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork, place it on a baking sheet, and roast for 45-50 minutes until tender.

  • 2

    While the sweet potato roasts, in a mixing bowl combine the cooked chickpeas, diced red bell pepper, diced red onion, and liquid egg whites. Season with chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the mixture in a pan and lightly sauté over medium heat for 5-7 minutes until the egg whites are just set and the vegetables are softened.

  • 4

    Once the sweet potato is roasted, cut it in half lengthwise and gently scoop out a portion of the flesh to create a boat.

  • 5

    Fill the sweet potato evenly with the egg white and vegetable mixture. Top with crumbled feta cheese.

  • 6

    Finish by adding a generous dollop of nonfat Greek yogurt on top and a sprinkle of fresh herbs if desired. Serve immediately.