Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

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

Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

Sautéed chickpeas and spinach simmered in a tangy yogurt sauce, served over roasted sweet potato cubes with a sprinkle of toasted cumin.

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NUTRITION

449kcal
Protein
30.9g
Fat
5g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas, rinsed

0.5 cup Nonfat Greek Yogurt

0.5 cup Cubed Sweet Potato

2 cups Fresh Spinach

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with a pinch of sea salt and ground cumin.

  • 2

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until they are tender and slightly browned.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat and sauté the minced garlic and chickpeas for about 5 minutes until the chickpeas are golden.

  • 4

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 5

    Turn off the heat and stir in the Greek yogurt and a squeeze of lemon juice to create a thick, creamy sauce that coats the chickpeas.

  • 6

    Assemble the bowl by placing the roasted sweet potatoes at the bottom and topping them with the creamy chickpea and spinach mixture.

Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

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

Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Skillet with Roasted Sweet Potato

Sautéed chickpeas and spinach simmered in a tangy yogurt sauce, served over roasted sweet potato cubes with a sprinkle of toasted cumin.

NUTRITION

449kcal
Protein
30.9g
Fat
5g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas, rinsed

0.5 cup Nonfat Greek Yogurt

0.5 cup Cubed Sweet Potato

2 cups Fresh Spinach

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with a pinch of sea salt and ground cumin.

  • 2

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until they are tender and slightly browned.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat and sauté the minced garlic and chickpeas for about 5 minutes until the chickpeas are golden.

  • 4

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 5

    Turn off the heat and stir in the Greek yogurt and a squeeze of lemon juice to create a thick, creamy sauce that coats the chickpeas.

  • 6

    Assemble the bowl by placing the roasted sweet potatoes at the bottom and topping them with the creamy chickpea and spinach mixture.