Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

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

Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

Enjoy a vibrant, wholesome dish featuring crispy baked sweet potato wedges served with a creamy, protein-rich dip blending nonfat Greek yogurt and tender chickpeas. The natural sweetness of the potato pairs beautifully with a touch of olive oil and smoky paprika, while the dip adds a cool, tangy contrast that'll satisfy both your taste buds and your nutritional goals.

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NUTRITION

471kcal
Protein
33.3g
Fat
6.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (≈180g)

1 cup Nonfat Greek Yogurt (≈245g)

1/2 cup Cooked Chickpeas (≈82g)

1 teaspoon Olive Oil (≈4.5g)

1 teaspoon Paprika

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato thoroughly and cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper until they are evenly coated.

  • 4

    Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the edges are crisp and the centers are tender.

  • 5

    While the wedges are baking, prepare the dip by combining the nonfat Greek yogurt and cooked chickpeas in a blender or food processor. Blend until smooth, or leave slightly chunky based on your preference. Season with a pinch of salt and pepper.

  • 6

    Once the wedges are done, serve them hot with the protein-packed yogurt and chickpea dip on the side for a satisfying, balanced meal.

Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

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

Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Protein-Packed Yogurt & Chickpea Dip

Enjoy a vibrant, wholesome dish featuring crispy baked sweet potato wedges served with a creamy, protein-rich dip blending nonfat Greek yogurt and tender chickpeas. The natural sweetness of the potato pairs beautifully with a touch of olive oil and smoky paprika, while the dip adds a cool, tangy contrast that'll satisfy both your taste buds and your nutritional goals.

NUTRITION

471kcal
Protein
33.3g
Fat
6.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (≈180g)

1 cup Nonfat Greek Yogurt (≈245g)

1/2 cup Cooked Chickpeas (≈82g)

1 teaspoon Olive Oil (≈4.5g)

1 teaspoon Paprika

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the sweet potato thoroughly and cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper until they are evenly coated.

  • 4

    Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the edges are crisp and the centers are tender.

  • 5

    While the wedges are baking, prepare the dip by combining the nonfat Greek yogurt and cooked chickpeas in a blender or food processor. Blend until smooth, or leave slightly chunky based on your preference. Season with a pinch of salt and pepper.

  • 6

    Once the wedges are done, serve them hot with the protein-packed yogurt and chickpea dip on the side for a satisfying, balanced meal.