Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

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

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

Savor the delightful crunch of oven-roasted sweet potato wedges paired with savory turkey bacon crumbles, all elevated by a velvety poached egg and a cooling Greek yogurt drizzle—a harmonious blend of textures and flavors perfect for any meal.

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NUTRITION

414kcal
Protein
31.4g
Fat
17.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

4 slices Turkey Bacon (56g total)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil Spray (4.5g)

1 tsp Paprika

Salt and Pepper to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato and cut it into thick wedges. Toss the wedges in olive oil spray, paprika, salt, and pepper to evenly coat them.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer.

  • 4

    Roast the wedges in the preheated oven for about 25-30 minutes, turning halfway through, until crispy on the edges and tender inside.

  • 5

    While the wedges are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then crumble into small pieces.

  • 6

    In a separate pot, bring water to a gentle simmer and poach the egg until the whites are set but the yolk remains runny, about 3-4 minutes.

  • 7

    Plate the roasted sweet potato wedges and sprinkle the turkey bacon crumbles over the top.

  • 8

    Garnish with the poached egg, drizzle the Greek yogurt over the dish, and finish with freshly chopped parsley.

  • 9

    Serve immediately and enjoy the balanced crunch, savory bacon flavor, and creamy tang from the yogurt.

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

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

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

Savor the delightful crunch of oven-roasted sweet potato wedges paired with savory turkey bacon crumbles, all elevated by a velvety poached egg and a cooling Greek yogurt drizzle—a harmonious blend of textures and flavors perfect for any meal.

NUTRITION

414kcal
Protein
31.4g
Fat
17.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

4 slices Turkey Bacon (56g total)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil Spray (4.5g)

1 tsp Paprika

Salt and Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato and cut it into thick wedges. Toss the wedges in olive oil spray, paprika, salt, and pepper to evenly coat them.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer.

  • 4

    Roast the wedges in the preheated oven for about 25-30 minutes, turning halfway through, until crispy on the edges and tender inside.

  • 5

    While the wedges are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then crumble into small pieces.

  • 6

    In a separate pot, bring water to a gentle simmer and poach the egg until the whites are set but the yolk remains runny, about 3-4 minutes.

  • 7

    Plate the roasted sweet potato wedges and sprinkle the turkey bacon crumbles over the top.

  • 8

    Garnish with the poached egg, drizzle the Greek yogurt over the dish, and finish with freshly chopped parsley.

  • 9

    Serve immediately and enjoy the balanced crunch, savory bacon flavor, and creamy tang from the yogurt.