NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup cooked Chickpeas (164g)

1/4 cup crumbled Feta Cheese (38g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1/2 tsp Olive Oil (2.3g)

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Wash and scrub the sweet potato, then cut it into wedges ensuring uniform thickness.

• 3

  Place the sweet potato wedges in a bowl, drizzle with 1/2 tsp olive oil, and season with salt, pepper, garlic powder, and dried oregano. Toss well to evenly coat.

• 4

  On a baking sheet lined with parchment paper, arrange the sweet potato wedges in a single layer.

• 5

  In a separate bowl, toss the cooked chickpeas with a pinch of salt, pepper, and a little extra garlic powder if desired. Spread them on a small section of the baking sheet or a separate one.

• 6

  Roast the sweet potato wedges and chickpeas in the preheated oven for 25-30 minutes, turning halfway through to ensure crispness, until the wedges are tender and golden and the chickpeas are slightly crispy.

• 7

  While roasting, prepare the Greek yogurt dip by spooning the yogurt into a small bowl. Season lightly with a pinch of salt and pepper.

• 8

  Once roasted, plate the sweet potato wedges and chickpeas. Top with crumbled feta cheese and serve with the Greek yogurt dip on the side.

• 9

  Enjoy this balanced, flavorful dish as a nutritious breakfast, lunch, or dinner option.