Crispy Baked Sweet Potato Wedges with Spiced Chickpeas and Creamy Greek Yogurt 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 Spiced Chickpeas and Creamy Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Spiced Chickpeas and Creamy Greek Yogurt Dip

Enjoy a hearty plate of crispy baked sweet potato wedges paired with savory spiced chickpeas and a tangy, creamy Greek yogurt dip. The dish provides a satisfying balance of textures—with the crispy exterior of the wedges and chickpeas contrasting the smooth dip—making it a versatile meal perfect for breakfast, lunch or dinner.

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NUTRITION

531kcal
Protein
35.4g
Fat
9.1g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Chickpeas (164g, drained)

2/3 cup Nonfat Greek Yogurt (160g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 teaspoon Lemon Juice

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into wedges of even thickness.

  • 3

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

  • 4

    Spread the wedges on a baking sheet lined with parchment paper in a single layer, ensuring they are not overlapping.

  • 5

    Rinse and drain the chickpeas. Pat them dry with a paper towel. In a separate bowl, toss the chickpeas lightly with a pinch of salt, pepper, and a dash of paprika if desired.

  • 6

    Place the chickpeas on another baking sheet or alongside the sweet potato wedges if space allows. Bake both for 25-30 minutes, flipping the chickpeas and stirring the wedges once halfway through, until they turn crispy and golden.

  • 7

    Meanwhile, prepare the creamy dip by mixing the nonfat Greek yogurt with lemon juice, a pinch of salt and pepper, and chopped fresh cilantro in a small bowl.

  • 8

    Once baked, remove the sweet potato wedges and chickpeas from the oven. Serve the crispy wedges topped with or alongside the roasted chickpeas, and enjoy them with a generous dollop of the creamy Greek yogurt dip.

Crispy Baked Sweet Potato Wedges with Spiced Chickpeas and Creamy Greek Yogurt 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 Spiced Chickpeas and Creamy Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Spiced Chickpeas and Creamy Greek Yogurt Dip

Enjoy a hearty plate of crispy baked sweet potato wedges paired with savory spiced chickpeas and a tangy, creamy Greek yogurt dip. The dish provides a satisfying balance of textures—with the crispy exterior of the wedges and chickpeas contrasting the smooth dip—making it a versatile meal perfect for breakfast, lunch or dinner.

NUTRITION

531kcal
Protein
35.4g
Fat
9.1g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Chickpeas (164g, drained)

2/3 cup Nonfat Greek Yogurt (160g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 teaspoon Lemon Juice

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into wedges of even thickness.

  • 3

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

  • 4

    Spread the wedges on a baking sheet lined with parchment paper in a single layer, ensuring they are not overlapping.

  • 5

    Rinse and drain the chickpeas. Pat them dry with a paper towel. In a separate bowl, toss the chickpeas lightly with a pinch of salt, pepper, and a dash of paprika if desired.

  • 6

    Place the chickpeas on another baking sheet or alongside the sweet potato wedges if space allows. Bake both for 25-30 minutes, flipping the chickpeas and stirring the wedges once halfway through, until they turn crispy and golden.

  • 7

    Meanwhile, prepare the creamy dip by mixing the nonfat Greek yogurt with lemon juice, a pinch of salt and pepper, and chopped fresh cilantro in a small bowl.

  • 8

    Once baked, remove the sweet potato wedges and chickpeas from the oven. Serve the crispy wedges topped with or alongside the roasted chickpeas, and enjoy them with a generous dollop of the creamy Greek yogurt dip.