Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch & 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 Maple Pecan Crunch & Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch & Greek Yogurt Dip

Enjoy a savory roasted medley featuring sweet potato wedges and marinated extra-firm tofu roasted to perfection, complemented by a delightful crispy crunch of maple-glazed pecans and roasted chickpeas. Served with a refreshing tangy Greek yogurt dip, this dish offers a satisfying balance of textures and flavors that excite the palate.

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NUTRITION

582kcal
Protein
36g
Fat
26.6g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

6 oz Extra Firm Tofu (170g)

1/3 cup roasted Chickpeas (55g)

2 tbsp chopped Pecans (2x15g)

0.5 tbsp Maple Syrup (10g)

0.5 tbsp Olive Oil (7g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Lemon Juice

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cut the sweet potato into wedge-shaped pieces. Press the tofu to remove excess moisture and cut into similar-sized wedges.

  • 3

    In a mixing bowl, add the sweet potato wedges and tofu. Drizzle with olive oil, sprinkle paprika, salt, and pepper and toss until evenly coated.

  • 4

    Spread the sweet potato and tofu wedges evenly on the baking sheet. Roast in the oven for 15 minutes.

  • 5

    Meanwhile, in a small bowl, combine the chopped pecans with maple syrup. This will create a sweet, crunchy topping.

  • 6

    After 15 minutes, add the roasted chickpeas (if using pre-roasted or toss with a pinch of salt and pepper if raw) to the baking sheet and roast for an additional 10 minutes until the sweet potato and tofu are crispy and tender.

  • 7

    Once roasted, remove the baking sheet from the oven and drizzle the maple pecan mixture over the hot wedges.

  • 8

    For the dip, in a small serving bowl, mix the nonfat Greek yogurt with lemon juice and a pinch of salt.

  • 9

    Plate the roasted sweet potato and tofu wedges, sprinkle with the maple pecan crunch, and serve with a side of tangy Greek yogurt dip.

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch & 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 Maple Pecan Crunch & Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Pecan Crunch & Greek Yogurt Dip

Enjoy a savory roasted medley featuring sweet potato wedges and marinated extra-firm tofu roasted to perfection, complemented by a delightful crispy crunch of maple-glazed pecans and roasted chickpeas. Served with a refreshing tangy Greek yogurt dip, this dish offers a satisfying balance of textures and flavors that excite the palate.

NUTRITION

582kcal
Protein
36g
Fat
26.6g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

6 oz Extra Firm Tofu (170g)

1/3 cup roasted Chickpeas (55g)

2 tbsp chopped Pecans (2x15g)

0.5 tbsp Maple Syrup (10g)

0.5 tbsp Olive Oil (7g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tsp Lemon Juice

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cut the sweet potato into wedge-shaped pieces. Press the tofu to remove excess moisture and cut into similar-sized wedges.

  • 3

    In a mixing bowl, add the sweet potato wedges and tofu. Drizzle with olive oil, sprinkle paprika, salt, and pepper and toss until evenly coated.

  • 4

    Spread the sweet potato and tofu wedges evenly on the baking sheet. Roast in the oven for 15 minutes.

  • 5

    Meanwhile, in a small bowl, combine the chopped pecans with maple syrup. This will create a sweet, crunchy topping.

  • 6

    After 15 minutes, add the roasted chickpeas (if using pre-roasted or toss with a pinch of salt and pepper if raw) to the baking sheet and roast for an additional 10 minutes until the sweet potato and tofu are crispy and tender.

  • 7

    Once roasted, remove the baking sheet from the oven and drizzle the maple pecan mixture over the hot wedges.

  • 8

    For the dip, in a small serving bowl, mix the nonfat Greek yogurt with lemon juice and a pinch of salt.

  • 9

    Plate the roasted sweet potato and tofu wedges, sprinkle with the maple pecan crunch, and serve with a side of tangy Greek yogurt dip.