Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

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

Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

Enjoy a vibrant, hearty dish featuring golden, crispy sweet potato wedges seasoned with aromatic garlic and herbs, accompanied by a refreshing homemade Greek yogurt dip enriched with fresh herbs. Roasted chickpeas add a delightful crunch, making this meal a satisfying balance of flavors and textures.

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NUTRITION

574kcal
Protein
34.3g
Fat
16g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

1/2 cup Canned Chickpeas (rinsed, ~82g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Black Pepper (to taste)

2 tablespoons Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and cut it into wedges. Place the wedges in a large bowl.

  • 3

    Add olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the bowl with the sweet potato wedges. Toss well to evenly coat the wedges.

  • 4

    Spread the seasoned sweet potato wedges on the prepared baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning once halfway through, until the wedges are crispy and tender.

  • 5

    While the wedges are baking, drain and rinse the canned chickpeas. Pat them dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking tray and roast in the oven for about 20 minutes until golden and crispy.

  • 6

    For the garlic-herb Greek yogurt dip, in a small bowl combine the Greek yogurt, finely minced garlic, and chopped fresh parsley. Season with salt and pepper to taste and stir until smooth.

  • 7

    Once the sweet potato wedges and chickpeas are done, plate them together and serve with a side of the garlic-herb Greek yogurt dip. Enjoy while warm!

Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

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

Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Garlic-Herb Seasoning and Greek Yogurt Dip with Chickpeas

Enjoy a vibrant, hearty dish featuring golden, crispy sweet potato wedges seasoned with aromatic garlic and herbs, accompanied by a refreshing homemade Greek yogurt dip enriched with fresh herbs. Roasted chickpeas add a delightful crunch, making this meal a satisfying balance of flavors and textures.

NUTRITION

574kcal
Protein
34.3g
Fat
16g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

1/2 cup Canned Chickpeas (rinsed, ~82g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Black Pepper (to taste)

2 tablespoons Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly and cut it into wedges. Place the wedges in a large bowl.

  • 3

    Add olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the bowl with the sweet potato wedges. Toss well to evenly coat the wedges.

  • 4

    Spread the seasoned sweet potato wedges on the prepared baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning once halfway through, until the wedges are crispy and tender.

  • 5

    While the wedges are baking, drain and rinse the canned chickpeas. Pat them dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking tray and roast in the oven for about 20 minutes until golden and crispy.

  • 6

    For the garlic-herb Greek yogurt dip, in a small bowl combine the Greek yogurt, finely minced garlic, and chopped fresh parsley. Season with salt and pepper to taste and stir until smooth.

  • 7

    Once the sweet potato wedges and chickpeas are done, plate them together and serve with a side of the garlic-herb Greek yogurt dip. Enjoy while warm!