Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

Enjoy a delicious blend of savory-sweet baked sweet potato wedges dusted with warm cinnamon, paired with a creamy, protein-packed Greek yogurt dip and crunchy roasted chickpeas for an extra protein boost. This dish balances natural sweetness and spice, providing a satisfying meal that is as nutritious as it is flavorful.

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NUTRITION

443kcal
Protein
32.1g
Fat
6.7g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Plain Greek Yogurt

1/2 cup Chickpeas (roasted)

1 tsp Olive Oil

1/2 tsp Ground Cinnamon

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and scrub the sweet potato thoroughly, then cut it into wedges of even thickness.

  • 3

    Place the sweet potato wedges in a bowl, drizzle with olive oil, and sprinkle with ground cinnamon, salt, and black pepper. Toss until all pieces are evenly coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the oven for 25-30 minutes, flipping halfway through, until the wedges are tender inside and slightly crispy on the edges.

  • 6

    While the sweet potatoes are baking, prepare the roasted chickpeas by rinsing and draining canned chickpeas, patting them dry, seasoning lightly with salt and a dash of cinnamon, and roasting them in the oven (on a separate tray) at 400°F for 20 minutes or until crisp.

  • 7

    In a small bowl, stir the Greek yogurt until smooth. Optionally, add a dash more cinnamon or a drizzle of honey to enhance the dip's flavor.

  • 8

    Serve the baked cinnamon-spiced sweet potato wedges with a side of the Greek yogurt dip and a sprinkle of roasted chickpeas on top for an added crunch and protein boost.

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Protein Dip and Roasted Chickpeas

Enjoy a delicious blend of savory-sweet baked sweet potato wedges dusted with warm cinnamon, paired with a creamy, protein-packed Greek yogurt dip and crunchy roasted chickpeas for an extra protein boost. This dish balances natural sweetness and spice, providing a satisfying meal that is as nutritious as it is flavorful.

NUTRITION

443kcal
Protein
32.1g
Fat
6.7g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Plain Greek Yogurt

1/2 cup Chickpeas (roasted)

1 tsp Olive Oil

1/2 tsp Ground Cinnamon

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and scrub the sweet potato thoroughly, then cut it into wedges of even thickness.

  • 3

    Place the sweet potato wedges in a bowl, drizzle with olive oil, and sprinkle with ground cinnamon, salt, and black pepper. Toss until all pieces are evenly coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the oven for 25-30 minutes, flipping halfway through, until the wedges are tender inside and slightly crispy on the edges.

  • 6

    While the sweet potatoes are baking, prepare the roasted chickpeas by rinsing and draining canned chickpeas, patting them dry, seasoning lightly with salt and a dash of cinnamon, and roasting them in the oven (on a separate tray) at 400°F for 20 minutes or until crisp.

  • 7

    In a small bowl, stir the Greek yogurt until smooth. Optionally, add a dash more cinnamon or a drizzle of honey to enhance the dip's flavor.

  • 8

    Serve the baked cinnamon-spiced sweet potato wedges with a side of the Greek yogurt dip and a sprinkle of roasted chickpeas on top for an added crunch and protein boost.