Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

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

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

Enjoy a vibrant dish featuring crispy roasted sweet potato wedges tossed in a fragrant garlic herb blend, complemented by a creamy, protein-packed Greek yogurt dip and savory roasted chickpeas for an added crunch. Perfect for breakfast, lunch, or dinner, this dish harmoniously balances textures and flavors while keeping your macros in check.

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NUTRITION

510kcal
Protein
31.7g
Fat
15.6g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

Salt & Black Pepper (to taste)

150g Nonfat Plain Greek Yogurt

50g Canned Chickpeas

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into wedge shapes ensuring they are evenly sized for uniform roasting.

  • 3

    In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, chopped rosemary, salt, and pepper until well coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are crispy and the insides are tender.

  • 5

    Meanwhile, drain and rinse the canned chickpeas. Pat them dry and lightly season with salt and a drizzle of olive oil, then roast in the oven for the last 15 minutes alongside the sweet potatoes for a crunchy texture.

  • 6

    For the creamy dip, scoop the Greek yogurt into a small bowl. Optionally, mix in a pinch of salt, pepper, and extra minced garlic to taste.

  • 7

    Once everything is roasted to perfection, plate the crispy sweet potato wedges with a side of roasted chickpeas and a generous dollop of Greek yogurt garlic herb dip. Enjoy while warm!

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

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

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning

Enjoy a vibrant dish featuring crispy roasted sweet potato wedges tossed in a fragrant garlic herb blend, complemented by a creamy, protein-packed Greek yogurt dip and savory roasted chickpeas for an added crunch. Perfect for breakfast, lunch, or dinner, this dish harmoniously balances textures and flavors while keeping your macros in check.

NUTRITION

510kcal
Protein
31.7g
Fat
15.6g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

Salt & Black Pepper (to taste)

150g Nonfat Plain Greek Yogurt

50g Canned Chickpeas

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into wedge shapes ensuring they are evenly sized for uniform roasting.

  • 3

    In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, chopped rosemary, salt, and pepper until well coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are crispy and the insides are tender.

  • 5

    Meanwhile, drain and rinse the canned chickpeas. Pat them dry and lightly season with salt and a drizzle of olive oil, then roast in the oven for the last 15 minutes alongside the sweet potatoes for a crunchy texture.

  • 6

    For the creamy dip, scoop the Greek yogurt into a small bowl. Optionally, mix in a pinch of salt, pepper, and extra minced garlic to taste.

  • 7

    Once everything is roasted to perfection, plate the crispy sweet potato wedges with a side of roasted chickpeas and a generous dollop of Greek yogurt garlic herb dip. Enjoy while warm!