Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

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

Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

Enjoy a delightful twist on a classic favorite where sweet potato fries combine with crunchy roasted chickpeas, all perfectly paired with a creamy, tangy Greek yogurt dip. This balanced dish delivers a satisfying crunch, vibrant spices, and a protein-packed punch to fuel your day.

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NUTRITION

449kcal
Protein
30.3g
Fat
7.2g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Sweet Potatoes

1 teaspoon Olive Oil

1/2 cup Canned Chickpeas (drained)

1 cup Non-fat Greek Yogurt

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Pepper

1 teaspoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    Wash and cut the sweet potatoes into fries. In a bowl, toss the sweet potato fries with half the olive oil, paprika, garlic powder, and a pinch of salt and pepper.

  • 3

    Spread the fries evenly on one baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through until they are crispy on the edges.

  • 4

    For the roasted chickpeas, rinse and drain the canned chickpeas. Pat them dry and toss with the remaining olive oil, a pinch of salt, and extra paprika if desired.

  • 5

    Spread the chickpeas on the second baking sheet and roast in the oven for 20-25 minutes until they are golden and crunchy.

  • 6

    Meanwhile, prepare the Greek yogurt dip by mixing the non-fat Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper in a small bowl.

  • 7

    Once the fries and chickpeas are done, remove them from the oven. Plate the sweet potato fries with a side of roasted chickpeas and serve with the Greek yogurt dip for a protein-packed and satisfying meal.

Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

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

Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Fries with Roasted Chickpeas and Greek Yogurt Dip

Enjoy a delightful twist on a classic favorite where sweet potato fries combine with crunchy roasted chickpeas, all perfectly paired with a creamy, tangy Greek yogurt dip. This balanced dish delivers a satisfying crunch, vibrant spices, and a protein-packed punch to fuel your day.

NUTRITION

449kcal
Protein
30.3g
Fat
7.2g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Sweet Potatoes

1 teaspoon Olive Oil

1/2 cup Canned Chickpeas (drained)

1 cup Non-fat Greek Yogurt

1 teaspoon Paprika

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Pepper

1 teaspoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    Wash and cut the sweet potatoes into fries. In a bowl, toss the sweet potato fries with half the olive oil, paprika, garlic powder, and a pinch of salt and pepper.

  • 3

    Spread the fries evenly on one baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through until they are crispy on the edges.

  • 4

    For the roasted chickpeas, rinse and drain the canned chickpeas. Pat them dry and toss with the remaining olive oil, a pinch of salt, and extra paprika if desired.

  • 5

    Spread the chickpeas on the second baking sheet and roast in the oven for 20-25 minutes until they are golden and crunchy.

  • 6

    Meanwhile, prepare the Greek yogurt dip by mixing the non-fat Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper in a small bowl.

  • 7

    Once the fries and chickpeas are done, remove them from the oven. Plate the sweet potato fries with a side of roasted chickpeas and serve with the Greek yogurt dip for a protein-packed and satisfying meal.