YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Wedges with Turkey Bacon Crumbles
Enjoy a satisfying plate of crispy sweet potato wedges tossed in olive oil and seasoned to perfection, topped with savory turkey bacon crumbles and served with a cool, protein-packed nonfat Greek yogurt dip alongside fluffy egg white scramble to complete the meal.
INGREDIENTS
1 medium Sweet Potato
3 slices Turkey Bacon
1 tablespoon Olive Oil
1/2 cup Nonfat Greek Yogurt
3 large Egg Whites
Seasonings (Salt, Pepper, Garlic Powder) to taste
PREPARATION
Preheat the oven to 425°F.
Wash and scrub the sweet potato, then cut into wedges.
In a large bowl, toss the sweet potato wedges with olive oil and a pinch of salt, pepper, and garlic powder.
Spread the wedges evenly on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes until crispy, turning halfway through.
While the wedges are roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, let it cool and crumble into small pieces.
In a separate bowl, whisk the egg whites lightly with a pinch of salt and cook in a non-stick pan over medium heat until softly scrambled.
For a refreshing protein dip, serve the roasted sweet potato wedges with a side of nonfat Greek yogurt seasoned with a dash of pepper.
Plate the crispy sweet potato wedges, top with turkey bacon crumbles, and add the egg white scramble on the side. Enjoy your balanced meal!