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 satisfying dish of crispy, oven-roasted sweet potato wedges tossed in olive oil and seasonings, then topped with crunchy turkey bacon crumbles and a perfectly poached egg. A cool, tangy nonfat Greek yogurt dip rounds out the dish with a fresh, creamy contrast.

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NUTRITION

393kcal
Protein
31.3g
Fat
19.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 slices Turkey Bacon (56g)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into thick wedges. Place them in a bowl and toss with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato wedges on a baking sheet in a single layer.

  • 4

    Roast in the oven for about 25-30 minutes, flipping halfway, until the wedges are golden and crispy on the edges.

  • 5

    While the wedges are roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled slightly, crumble the bacon into small pieces.

  • 6

    In a small pot, bring water to a simmer and cook the egg to your preference (poached or soft-boiled work best for this dish).

  • 7

    In a bowl, stir the nonfat Greek yogurt and season with a pinch of salt and pepper (and any additional fresh herbs if desired) to create a refreshing dip.

  • 8

    Plate the crispy sweet potato wedges and sprinkle the turkey bacon crumbles on top. Add the egg cut in half on the side and serve with the Greek yogurt dip.

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 satisfying dish of crispy, oven-roasted sweet potato wedges tossed in olive oil and seasonings, then topped with crunchy turkey bacon crumbles and a perfectly poached egg. A cool, tangy nonfat Greek yogurt dip rounds out the dish with a fresh, creamy contrast.

NUTRITION

393kcal
Protein
31.3g
Fat
19.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 slices Turkey Bacon (56g)

1 large Egg (50g)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into thick wedges. Place them in a bowl and toss with olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato wedges on a baking sheet in a single layer.

  • 4

    Roast in the oven for about 25-30 minutes, flipping halfway, until the wedges are golden and crispy on the edges.

  • 5

    While the wedges are roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled slightly, crumble the bacon into small pieces.

  • 6

    In a small pot, bring water to a simmer and cook the egg to your preference (poached or soft-boiled work best for this dish).

  • 7

    In a bowl, stir the nonfat Greek yogurt and season with a pinch of salt and pepper (and any additional fresh herbs if desired) to create a refreshing dip.

  • 8

    Plate the crispy sweet potato wedges and sprinkle the turkey bacon crumbles on top. Add the egg cut in half on the side and serve with the Greek yogurt dip.