Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

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

Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

Enjoy a satisfying dish featuring crispy-skinned roasted sweet potato paired with crunchy herb-roasted chickpeas, complemented by a refreshing nonfat Greek yogurt herb dip. This dish offers a delightful balance of textures and flavors, combining the natural sweetness of the potato with aromatic herbs and a creamy tang from the dip.

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NUTRITION

576kcal
Protein
33.4g
Fat
10.8g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1.3 cups Chickpeas (214g)

1/2 cup Nonfat Greek Yogurt (115g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

2 tbsp Fresh Parsley

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 4

    Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes until they become crunchy, stirring once halfway.

  • 5

    While the chickpeas roast, wash and scrub the sweet potato. Pierce the skin with a fork a few times.

  • 6

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 40-45 minutes until the skin is crispy and the inside is tender.

  • 7

    For the herb yogurt dip, combine the nonfat Greek yogurt with chopped fresh parsley and lemon juice in a small bowl. Season with a pinch of salt and pepper.

  • 8

    Once everything is roasted, plate the warm sweet potato, top with roasted chickpeas, and serve with a side of the herb yogurt dip.

Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

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

Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Herb-Roasted Chickpeas

Enjoy a satisfying dish featuring crispy-skinned roasted sweet potato paired with crunchy herb-roasted chickpeas, complemented by a refreshing nonfat Greek yogurt herb dip. This dish offers a delightful balance of textures and flavors, combining the natural sweetness of the potato with aromatic herbs and a creamy tang from the dip.

NUTRITION

576kcal
Protein
33.4g
Fat
10.8g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1.3 cups Chickpeas (214g)

1/2 cup Nonfat Greek Yogurt (115g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

2 tbsp Fresh Parsley

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 4

    Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes until they become crunchy, stirring once halfway.

  • 5

    While the chickpeas roast, wash and scrub the sweet potato. Pierce the skin with a fork a few times.

  • 6

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 40-45 minutes until the skin is crispy and the inside is tender.

  • 7

    For the herb yogurt dip, combine the nonfat Greek yogurt with chopped fresh parsley and lemon juice in a small bowl. Season with a pinch of salt and pepper.

  • 8

    Once everything is roasted, plate the warm sweet potato, top with roasted chickpeas, and serve with a side of the herb yogurt dip.