Crispy Roasted Sweet Potato Wedges with Herb Aioli

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

Crispy Roasted Sweet Potato Wedges with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Herb Aioli

Enjoy a hearty and satisfying dish featuring crispy roasted sweet potato wedges paired with a refreshing herb-infused Greek yogurt aioli and a side of roasted chickpeas. The combination of warm spices on the sweet potatoes, the tangy creaminess of the aioli, and the crunchy, savory chickpeas offer a delightful mix of textures and flavors that work perfectly for breakfast, lunch, or dinner.

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NUTRITION

555kcal
Protein
35.6g
Fat
7.8g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

1 teaspoon Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Paprika

1 cup Nonfat Greek Yogurt (245g)

1 teaspoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Parsley

2/3 cup Roasted Chickpeas (115g)

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PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then cut it into evenly sized wedges.

  • 3

    Toss the sweet potato wedges in olive oil, and season with salt, pepper, and paprika until evenly coated.

  • 4

    Spread the wedges on the baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, turning halfway through, until crisp on the edges and tender inside.

  • 5

    While the sweet potatoes roast, prepare the herb aioli. In a small bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, and finely chopped parsley. Stir well and season with a pinch of salt.

  • 6

    For the roasted chickpeas, if not using pre-roasted, toss canned chickpeas (rinsed and patted dry) with a tiny bit of olive oil, salt, and your favorite spices, then spread on another baking sheet. Roast in the oven for 20 minutes at 425°F until they become crunchy.

  • 7

    Once everything is done, plate the crispy sweet potato wedges and serve them with a generous dollop of herb aioli alongside the roasted chickpeas.

  • 8

    Enjoy your nutrient-packed, flavorful meal that perfectly balances satisfying crunch with creamy, zesty dip.

Crispy Roasted Sweet Potato Wedges with Herb Aioli

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

Crispy Roasted Sweet Potato Wedges with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Herb Aioli

Enjoy a hearty and satisfying dish featuring crispy roasted sweet potato wedges paired with a refreshing herb-infused Greek yogurt aioli and a side of roasted chickpeas. The combination of warm spices on the sweet potatoes, the tangy creaminess of the aioli, and the crunchy, savory chickpeas offer a delightful mix of textures and flavors that work perfectly for breakfast, lunch, or dinner.

NUTRITION

555kcal
Protein
35.6g
Fat
7.8g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

1 teaspoon Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Paprika

1 cup Nonfat Greek Yogurt (245g)

1 teaspoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Parsley

2/3 cup Roasted Chickpeas (115g)

PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then cut it into evenly sized wedges.

  • 3

    Toss the sweet potato wedges in olive oil, and season with salt, pepper, and paprika until evenly coated.

  • 4

    Spread the wedges on the baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, turning halfway through, until crisp on the edges and tender inside.

  • 5

    While the sweet potatoes roast, prepare the herb aioli. In a small bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, and finely chopped parsley. Stir well and season with a pinch of salt.

  • 6

    For the roasted chickpeas, if not using pre-roasted, toss canned chickpeas (rinsed and patted dry) with a tiny bit of olive oil, salt, and your favorite spices, then spread on another baking sheet. Roast in the oven for 20 minutes at 425°F until they become crunchy.

  • 7

    Once everything is done, plate the crispy sweet potato wedges and serve them with a generous dollop of herb aioli alongside the roasted chickpeas.

  • 8

    Enjoy your nutrient-packed, flavorful meal that perfectly balances satisfying crunch with creamy, zesty dip.