PREP TIME: 15 minutes. TOTAL TIME: 40 minutes.
2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain lowfat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together yogurt, vinegar and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Per serving: 257 calories; 13.4 grams fat (2.1 grams saturated fat); 8.1 grams protein; 29.2 grams carbohydrates; 5.9 grams fiber