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

Enjoy a satisfying plate of crispy baked sweet potato wedges, tossed with a hint of olive oil and perfectly roasted to bring out their natural sweetness. Topped with savory turkey bacon crumbles and complemented by lightly cooked egg whites, this dish is served with a refreshing nonfat Greek yogurt dip that adds a creamy tang, making it a balanced meal for any time of day.

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NUTRITION

364kcal
Protein
34.1g
Fat
10.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Turkey Bacon (56g total)

3 large Egg Whites (99g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato and cut it into wedges. Toss the wedges in 1 tsp olive oil and a pinch of salt and your favorite herbs or spices if desired.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer and roast for 25-30 minutes or until crispy and tender, flipping halfway through.

  • 4

    While the wedges roast, heat a non-stick skillet over medium heat. Cook the turkey bacon slices until they become crispy, then crumble them into smaller pieces.

  • 5

    In the same skillet, lightly scramble the egg whites until just set.

  • 6

    Plate the roasted sweet potato wedges and top them with the scrambled egg whites and turkey bacon crumbles.

  • 7

    Serve with a side of nonfat Greek yogurt for a cool and tangy dipping sauce.

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

Enjoy a satisfying plate of crispy baked sweet potato wedges, tossed with a hint of olive oil and perfectly roasted to bring out their natural sweetness. Topped with savory turkey bacon crumbles and complemented by lightly cooked egg whites, this dish is served with a refreshing nonfat Greek yogurt dip that adds a creamy tang, making it a balanced meal for any time of day.

NUTRITION

364kcal
Protein
34.1g
Fat
10.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Turkey Bacon (56g total)

3 large Egg Whites (99g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato and cut it into wedges. Toss the wedges in 1 tsp olive oil and a pinch of salt and your favorite herbs or spices if desired.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer and roast for 25-30 minutes or until crispy and tender, flipping halfway through.

  • 4

    While the wedges roast, heat a non-stick skillet over medium heat. Cook the turkey bacon slices until they become crispy, then crumble them into smaller pieces.

  • 5

    In the same skillet, lightly scramble the egg whites until just set.

  • 6

    Plate the roasted sweet potato wedges and top them with the scrambled egg whites and turkey bacon crumbles.

  • 7

    Serve with a side of nonfat Greek yogurt for a cool and tangy dipping sauce.