YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning & Greek Yogurt Chickpea Dip
Enjoy a hearty, savory meal featuring perfectly crispy roasted sweet potato wedges and golden roasted chickpeas, seasoned with a blend of garlic, oregano, and thyme. Paired with a refreshing Greek yogurt dip enriched with a squeeze of lemon, this dish offers a satisfying crunch and vibrant herb aromas that elevate your dining experience.
INGREDIENTS
1 medium Sweet Potato (150g)
0.75 cup Chickpeas (approx. 130g)
200g Nonfat Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
Salt and Black Pepper to taste
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and scrub the sweet potato. Cut it into wedges, trying to keep them similar in size.
In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, dried oregano, dried thyme, salt, and black pepper until evenly coated.
Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet.
On another baking tray (or in a section of the same tray if space allows), place the chickpeas. Toss them with a dash of olive oil, a pinch of garlic powder, oregano, thyme, salt, and pepper.
Place both trays in the preheated oven. Roast the chickpeas for about 20 minutes and the sweet potato wedges for 25 to 30 minutes, turning the wedges halfway to ensure they crisp up nicely.
While the wedges and chickpeas are roasting, prepare the Greek yogurt dip. In a small bowl, combine the nonfat Greek yogurt with lemon juice, a pinch of salt, black pepper, and extra dried herbs if desired.
Once the sweet potato wedges are crispy and the chickpeas are golden, remove them from the oven.
Serve the roasted sweet potato wedges and chickpeas warm, accompanied by the refreshing Greek yogurt dip.