Crispy Roasted Sweet Potato Wedges with Garlic Herb Greek Yogurt Dip

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 Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Greek Yogurt Dip

Enjoy a vibrant plate of crispy roasted sweet potato wedges paired with a zesty garlic herb Greek yogurt dip. The natural sweetness of the potatoes contrasts beautifully with the tangy, protein-packed dip, accented by fresh herbs and a squeeze of lemon. This wholesome dish offers a satisfying crunch and creamy finish, perfect for a balanced dinner that delights both the palate and your nutritional goals.

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NUTRITION

404kcal
Protein
32.7g
Fat
9.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/4 cup Chickpeas (drained)

1 tbsp Hemp Seeds

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 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, salt, pepper, and half of the minced garlic.

  • 4

    Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

  • 5

    Meanwhile, prepare the garlic herb dip by combining the Greek yogurt, remaining minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon juice, and a pinch of salt and pepper in a small bowl.

  • 6

    Stir in the chickpeas and sprinkle in the hemp seeds, mixing gently to combine without mashing the chickpeas entirely.

  • 7

    Once the sweet potato wedges are done, remove them from the oven. Serve the wedges warm with a generous side of the garlic herb Greek yogurt dip for dipping.

Crispy Roasted Sweet Potato Wedges with Garlic Herb Greek Yogurt Dip

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 Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Garlic Herb Greek Yogurt Dip

Enjoy a vibrant plate of crispy roasted sweet potato wedges paired with a zesty garlic herb Greek yogurt dip. The natural sweetness of the potatoes contrasts beautifully with the tangy, protein-packed dip, accented by fresh herbs and a squeeze of lemon. This wholesome dish offers a satisfying crunch and creamy finish, perfect for a balanced dinner that delights both the palate and your nutritional goals.

NUTRITION

404kcal
Protein
32.7g
Fat
9.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1/4 cup Chickpeas (drained)

1 tbsp Hemp Seeds

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 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, salt, pepper, and half of the minced garlic.

  • 4

    Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

  • 5

    Meanwhile, prepare the garlic herb dip by combining the Greek yogurt, remaining minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon juice, and a pinch of salt and pepper in a small bowl.

  • 6

    Stir in the chickpeas and sprinkle in the hemp seeds, mixing gently to combine without mashing the chickpeas entirely.

  • 7

    Once the sweet potato wedges are done, remove them from the oven. Serve the wedges warm with a generous side of the garlic herb Greek yogurt dip for dipping.