Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

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

Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

Enjoy a delightful balance of sweet and savory with crispy roasted sweet potato wedges, tender roasted chickpeas, and a light drizzle of maple cinnamon glaze. This dish is uplifted by the protein boost of egg whites and a cool, creamy side of nonfat Greek yogurt, providing a satisfying meal that's as nourishing as it is flavorful.

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NUTRITION

578kcal
Protein
34.6g
Fat
9.1g
Carbs
90.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Canned Chickpeas (drained ~164g)

2 large Egg Whites (~66g total)

0.5 cup Nonfat Greek Yogurt (~125g)

1 tablespoon Maple Syrup (~20g)

0.5 teaspoon Cinnamon

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into wedges. In a bowl, toss the wedges with olive oil, a pinch of cinnamon, and a dash of salt if desired.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, flipping halfway through, until crisp on the edges and tender inside.

  • 4

    In a separate bowl, gently mix the canned chickpeas with a dash more olive oil, cinnamon, and maple syrup. Spread them on a separate baking sheet and roast in the oven for 20 minutes until slightly crispy.

  • 5

    While the vegetables roast, lightly whisk the egg whites until slightly frothy, then pour them into a non-stick skillet over medium heat. Cook, stirring occasionally, until they form soft curds. Remove from heat.

  • 6

    Plate the roasted sweet potato wedges and chickpeas alongside the scrambled egg whites. Top the wedges with a final drizzle of maple syrup mixed with a pinch of cinnamon.

  • 7

    Serve with a side of nonfat Greek yogurt for a creamy, protein-rich complement. Enjoy your balanced, protein-forward meal!

Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

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

Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Maple Cinnamon

Enjoy a delightful balance of sweet and savory with crispy roasted sweet potato wedges, tender roasted chickpeas, and a light drizzle of maple cinnamon glaze. This dish is uplifted by the protein boost of egg whites and a cool, creamy side of nonfat Greek yogurt, providing a satisfying meal that's as nourishing as it is flavorful.

NUTRITION

578kcal
Protein
34.6g
Fat
9.1g
Carbs
90.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Canned Chickpeas (drained ~164g)

2 large Egg Whites (~66g total)

0.5 cup Nonfat Greek Yogurt (~125g)

1 tablespoon Maple Syrup (~20g)

0.5 teaspoon Cinnamon

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into wedges. In a bowl, toss the wedges with olive oil, a pinch of cinnamon, and a dash of salt if desired.

  • 3

    Spread the sweet potato wedges on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, flipping halfway through, until crisp on the edges and tender inside.

  • 4

    In a separate bowl, gently mix the canned chickpeas with a dash more olive oil, cinnamon, and maple syrup. Spread them on a separate baking sheet and roast in the oven for 20 minutes until slightly crispy.

  • 5

    While the vegetables roast, lightly whisk the egg whites until slightly frothy, then pour them into a non-stick skillet over medium heat. Cook, stirring occasionally, until they form soft curds. Remove from heat.

  • 6

    Plate the roasted sweet potato wedges and chickpeas alongside the scrambled egg whites. Top the wedges with a final drizzle of maple syrup mixed with a pinch of cinnamon.

  • 7

    Serve with a side of nonfat Greek yogurt for a creamy, protein-rich complement. Enjoy your balanced, protein-forward meal!