Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

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

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

Enjoy a satisfying and nutrient-dense meal of crispy roasted sweet potato wedges paired with crunchy roasted chickpeas, all seasoned with a fragrant garlic herb blend. Served alongside a cool and tangy Greek yogurt dip, this dish offers a perfect balance of textures and flavors that work beautifully for any meal of the day.

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NUTRITION

591kcal
Protein
35.3g
Fat
17g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.75 cup Chickpeas (120g)

8 ounces Nonfat Greek Yogurt (227g)

1 tablespoon Olive Oil (14g)

2 cloves Garlic

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato thoroughly. Cut it into wedges, trying to keep them uniform in thickness for even roasting.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, minced garlic, chopped fresh herbs, salt, and pepper until evenly coated.

  • 4

    Spread the sweet potato wedges on a baking sheet lined with parchment paper in a single layer.

  • 5

    Drain and rinse the chickpeas, then pat dry with a paper towel. Toss them with a little olive oil, a pinch of salt, and some additional chopped herbs if desired.

  • 6

    Place the chickpeas on a separate section of the baking sheet or on another tray.

  • 7

    Roast both the sweet potatoes and chickpeas in the preheated oven. Roast the sweet potatoes for about 25-30 minutes, turning halfway through, until they are crisp on the edges and tender inside. Roast the chickpeas for about 20-25 minutes until they are golden and crunchy.

  • 8

    While the wedges and chickpeas are roasting, prepare the dip by stirring the nonfat Greek yogurt with a tiny bit of extra minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Adjust the herbs as desired.

  • 9

    Remove the sweet potato wedges and chickpeas from the oven once done.

  • 10

    Serve the crispy roasted sweet potato wedges and chickpeas with a generous side of the garlic herb Greek yogurt dip.

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

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

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning and Greek Yogurt Dip

Enjoy a satisfying and nutrient-dense meal of crispy roasted sweet potato wedges paired with crunchy roasted chickpeas, all seasoned with a fragrant garlic herb blend. Served alongside a cool and tangy Greek yogurt dip, this dish offers a perfect balance of textures and flavors that work beautifully for any meal of the day.

NUTRITION

591kcal
Protein
35.3g
Fat
17g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

0.75 cup Chickpeas (120g)

8 ounces Nonfat Greek Yogurt (227g)

1 tablespoon Olive Oil (14g)

2 cloves Garlic

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato thoroughly. Cut it into wedges, trying to keep them uniform in thickness for even roasting.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, minced garlic, chopped fresh herbs, salt, and pepper until evenly coated.

  • 4

    Spread the sweet potato wedges on a baking sheet lined with parchment paper in a single layer.

  • 5

    Drain and rinse the chickpeas, then pat dry with a paper towel. Toss them with a little olive oil, a pinch of salt, and some additional chopped herbs if desired.

  • 6

    Place the chickpeas on a separate section of the baking sheet or on another tray.

  • 7

    Roast both the sweet potatoes and chickpeas in the preheated oven. Roast the sweet potatoes for about 25-30 minutes, turning halfway through, until they are crisp on the edges and tender inside. Roast the chickpeas for about 20-25 minutes until they are golden and crunchy.

  • 8

    While the wedges and chickpeas are roasting, prepare the dip by stirring the nonfat Greek yogurt with a tiny bit of extra minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Adjust the herbs as desired.

  • 9

    Remove the sweet potato wedges and chickpeas from the oven once done.

  • 10

    Serve the crispy roasted sweet potato wedges and chickpeas with a generous side of the garlic herb Greek yogurt dip.