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 savory blend of crispy roasted sweet potato wedges topped with crunchy turkey bacon crumbles, complemented by a light egg white drizzle and a cooling dollop of nonfat Greek yogurt. This dish balances naturally sweet flavors with smoky, savory notes for a satisfying meal any time of day.

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NUTRITION

375kcal
Protein
31.9g
Fat
16.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

6 slices Turkey Bacon (84g total)

1 large Egg White (33g)

1/2 cup Nonfat Greek Yogurt (130g)

1 tsp Olive Oil (4.5g)

Seasonings: salt, pepper, garlic powder, paprika (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 wedges. Toss the wedges with 1 teaspoon of olive oil, salt, pepper, garlic powder, and paprika to evenly coat.

  • 3

    Spread the sweet potato wedges in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the wedges in the oven for about 25-30 minutes, flipping halfway through, until they are crisp on the edges and tender inside.

  • 5

    While the sweet potatoes roast, cook the turkey bacon in a skillet over medium heat until it is crispy. Once cooked, crumble the bacon into small pieces.

  • 6

    Lightly scramble the egg white in a non-stick pan until just set. This will be used to add a light protein overlay.

  • 7

    Once the sweet potato wedges are done, remove them from the oven and plate them. Top with the turkey bacon crumbles and sprinkle the scrambled egg white over the top.

  • 8

    Finish by dolloping the nonfat Greek yogurt over the dish or serving it on the side for a cool, creamy contrast.

  • 9

    Serve warm and enjoy your protein-packed, flavorful meal.

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 savory blend of crispy roasted sweet potato wedges topped with crunchy turkey bacon crumbles, complemented by a light egg white drizzle and a cooling dollop of nonfat Greek yogurt. This dish balances naturally sweet flavors with smoky, savory notes for a satisfying meal any time of day.

NUTRITION

375kcal
Protein
31.9g
Fat
16.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

6 slices Turkey Bacon (84g total)

1 large Egg White (33g)

1/2 cup Nonfat Greek Yogurt (130g)

1 tsp Olive Oil (4.5g)

Seasonings: salt, pepper, garlic powder, paprika (to taste)

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and cut it into wedges. Toss the wedges with 1 teaspoon of olive oil, salt, pepper, garlic powder, and paprika to evenly coat.

  • 3

    Spread the sweet potato wedges in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the wedges in the oven for about 25-30 minutes, flipping halfway through, until they are crisp on the edges and tender inside.

  • 5

    While the sweet potatoes roast, cook the turkey bacon in a skillet over medium heat until it is crispy. Once cooked, crumble the bacon into small pieces.

  • 6

    Lightly scramble the egg white in a non-stick pan until just set. This will be used to add a light protein overlay.

  • 7

    Once the sweet potato wedges are done, remove them from the oven and plate them. Top with the turkey bacon crumbles and sprinkle the scrambled egg white over the top.

  • 8

    Finish by dolloping the nonfat Greek yogurt over the dish or serving it on the side for a cool, creamy contrast.

  • 9

    Serve warm and enjoy your protein-packed, flavorful meal.