YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Sweet Potato Wedges
Enjoy a vibrant and satisfying dish featuring herb-roasted sweet potato wedges paired with protein-packed roasted chickpeas and a refreshing nonfat Greek yogurt dip, all drizzled with a hint of olive oil and garnished with fresh parsley. Perfectly balancing crisp, savory, and creamy textures for a wholesome meal.
INGREDIENTS
1 medium Sweet Potato (~150g)
½ cup Chickpeas (~125g, cooked)
1 cup Nonfat Greek Yogurt (~245g)
1 tablespoon Olive Oil (~13.5g)
2 tablespoons Fresh Parsley (chopped)
2 tsp Mixed Herbs & Spices
PREPARATION
Preheat your oven to 425°F.
Wash and scrub the sweet potato. Cut it into wedges ensuring even sizes for consistent cooking.
In a mixing bowl, toss the sweet potato wedges with olive oil, mixed herbs, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned sweet potato wedges onto a baking sheet lined with parchment paper in a single layer.
Roast the sweet potato wedges in the oven for 25-30 minutes, flipping halfway through, until they are crispy on the edges and tender inside.
Meanwhile, rinse and drain chickpeas. Toss them with a dash of olive oil, rosemary, thyme, garlic powder, salt, and pepper.
Spread the chickpeas on a separate baking sheet and roast in the oven for about 20 minutes until they are crunchy, shaking the pan halfway through.
Once roasted, remove both the sweet potato wedges and chickpeas from the oven.
Plate the crispy herb-roasted sweet potato wedges alongside the roasted chickpeas and serve with a generous side of nonfat Greek yogurt sprinkled with fresh parsley for a refreshing dip.
Enjoy your balanced, flavorful meal!