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

Enjoy a satisfying dish featuring a herb-roasted sweet potato crowned with creamy nonfat Greek yogurt and crunchy roasted chickpeas. This meal balances naturally sweet flavors with savory herbs, providing a delightful contrast in texture and a vibrant taste that’s perfect for any meal time.

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NUTRITION

438kcal
Protein
32.1g
Fat
6.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Chickpeas (82g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Pierce it a few times with a fork, then rub it lightly with olive oil and season with salt, pepper, and mixed fresh herbs.

  • 3

    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.

  • 4

    While the sweet potato is roasting, rinse and drain the chickpeas. Toss them with a small drizzle of olive oil, a pinch of salt, pepper, and a sprinkle of herbs. Spread them out on a separate baking sheet and roast in the oven for about 20-25 minutes until crisp.

  • 5

    Once the sweet potato is roasted, cut it open and fluff the inside with a fork. Top generously with the nonfat plain Greek yogurt.

  • 6

    Sprinkle the roasted chickpeas over the yogurt for a satisfying crunch. Add additional herbs, salt, and pepper if desired before serving.

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

Enjoy a satisfying dish featuring a herb-roasted sweet potato crowned with creamy nonfat Greek yogurt and crunchy roasted chickpeas. This meal balances naturally sweet flavors with savory herbs, providing a delightful contrast in texture and a vibrant taste that’s perfect for any meal time.

NUTRITION

438kcal
Protein
32.1g
Fat
6.6g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Chickpeas (82g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Pierce it a few times with a fork, then rub it lightly with olive oil and season with salt, pepper, and mixed fresh herbs.

  • 3

    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.

  • 4

    While the sweet potato is roasting, rinse and drain the chickpeas. Toss them with a small drizzle of olive oil, a pinch of salt, pepper, and a sprinkle of herbs. Spread them out on a separate baking sheet and roast in the oven for about 20-25 minutes until crisp.

  • 5

    Once the sweet potato is roasted, cut it open and fluff the inside with a fork. Top generously with the nonfat plain Greek yogurt.

  • 6

    Sprinkle the roasted chickpeas over the yogurt for a satisfying crunch. Add additional herbs, salt, and pepper if desired before serving.