Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

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

Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

Enjoy a vibrant dish featuring a tender roasted sweet potato paired with creamy nonfat Greek yogurt gently infused with vanilla bean. Finished with a satisfying crunch from toasted pecans and a boost of protein from hemp seeds, this meal is balanced in both flavor and nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
34.5g
Fat
29.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1 oz Pecans (28g)

2 tablespoons Hemp Seeds (20g)

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, prick it with a fork, and roast it in the oven for 40-45 minutes until tender. Allow it to cool slightly.

  • 3

    While the sweet potato is roasting, prepare the creamy vanilla bean yogurt by stirring the vanilla extract into the nonfat Greek yogurt.

  • 4

    Once the sweet potato is cool enough to handle, slice it open and fluff the inside with a fork.

  • 5

    Assemble the dish by layering the roasted sweet potato with a generous serving of the vanilla-infused Greek yogurt.

  • 6

    Top the yogurt with a sprinkle of toasted pecans and hemp seeds for a satisfying crunch and extra protein.

  • 7

    Serve immediately and savor the combination of warm, soft sweet potato with the cool, creamy yogurt and crunchy, nutty toppings.

Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

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

Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Creamy Vanilla Bean Yogurt and Crunchy Toasted Pecans

Enjoy a vibrant dish featuring a tender roasted sweet potato paired with creamy nonfat Greek yogurt gently infused with vanilla bean. Finished with a satisfying crunch from toasted pecans and a boost of protein from hemp seeds, this meal is balanced in both flavor and nutrition.

NUTRITION

551kcal
Protein
34.5g
Fat
29.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

1 oz Pecans (28g)

2 tablespoons Hemp Seeds (20g)

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, prick it with a fork, and roast it in the oven for 40-45 minutes until tender. Allow it to cool slightly.

  • 3

    While the sweet potato is roasting, prepare the creamy vanilla bean yogurt by stirring the vanilla extract into the nonfat Greek yogurt.

  • 4

    Once the sweet potato is cool enough to handle, slice it open and fluff the inside with a fork.

  • 5

    Assemble the dish by layering the roasted sweet potato with a generous serving of the vanilla-infused Greek yogurt.

  • 6

    Top the yogurt with a sprinkle of toasted pecans and hemp seeds for a satisfying crunch and extra protein.

  • 7

    Serve immediately and savor the combination of warm, soft sweet potato with the cool, creamy yogurt and crunchy, nutty toppings.