Cinnamon Maple Roasted Sweet Potato Wedges

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

Cinnamon Maple Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Cinnamon Maple Roasted Sweet Potato Wedges

Enjoy these crispy roasted sweet potato wedges delicately spiced with cinnamon and a touch of maple syrup, paired with protein-packed roasted chickpeas and a cool nonfat Greek yogurt dip. The combination delivers a sweet-savory flavor with a satisfying crunch and creamy finish, making it a unique option for breakfast, lunch, or dinner.

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NUTRITION

455kcal
Protein
31.1g
Fat
2.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tablespoon Maple Syrup (20g)

1 teaspoon Ground Cinnamon (2.6g)

1/2 cup Chickpeas, cooked (82g)

1 cup Nonfat Greek Yogurt (245g)

A pinch of Salt

A pinch of Black Pepper

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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. Cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with maple syrup, ground cinnamon, a pinch of salt, and pepper until evenly coated.

  • 4

    Spread the sweet potato wedges evenly on the prepared baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

  • 5

    Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with a light drizzle of maple syrup, a pinch of cinnamon, salt, and pepper. Spread on a separate small baking sheet and roast in the oven for 20 minutes, or until they become crunchy.

  • 6

    For the dip, serve the nonfat Greek yogurt in a small bowl. Optionally, you can stir in a tiny pinch of cinnamon to echo the flavors.

  • 7

    Once the sweet potato wedges and chickpeas are roasted to perfection, plate them together and serve alongside the Greek yogurt dip. Enjoy your cinnamon maple roasted sweet potato wedges with the added protein boost!

Cinnamon Maple Roasted Sweet Potato Wedges

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

Cinnamon Maple Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Cinnamon Maple Roasted Sweet Potato Wedges

Enjoy these crispy roasted sweet potato wedges delicately spiced with cinnamon and a touch of maple syrup, paired with protein-packed roasted chickpeas and a cool nonfat Greek yogurt dip. The combination delivers a sweet-savory flavor with a satisfying crunch and creamy finish, making it a unique option for breakfast, lunch, or dinner.

NUTRITION

455kcal
Protein
31.1g
Fat
2.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tablespoon Maple Syrup (20g)

1 teaspoon Ground Cinnamon (2.6g)

1/2 cup Chickpeas, cooked (82g)

1 cup Nonfat Greek Yogurt (245g)

A pinch of Salt

A pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato. Cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with maple syrup, ground cinnamon, a pinch of salt, and pepper until evenly coated.

  • 4

    Spread the sweet potato wedges evenly on the prepared baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

  • 5

    Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with a light drizzle of maple syrup, a pinch of cinnamon, salt, and pepper. Spread on a separate small baking sheet and roast in the oven for 20 minutes, or until they become crunchy.

  • 6

    For the dip, serve the nonfat Greek yogurt in a small bowl. Optionally, you can stir in a tiny pinch of cinnamon to echo the flavors.

  • 7

    Once the sweet potato wedges and chickpeas are roasted to perfection, plate them together and serve alongside the Greek yogurt dip. Enjoy your cinnamon maple roasted sweet potato wedges with the added protein boost!