Let's Be Real Meals: Honey Sriracha Dipping Sauce

The LBRM April theme is: Greek Yogurt!

I keep a lot of staples in my kitchen for a quick, satisfying meal. Greek yogurt (or skyr, hi Siggi's!) and sriracha sauce are two of those things. There are honestly so many uses for a plain, high-protein yogurt that I knew this one would be easy. I ultimately decided on this sauce! I love the sweet and spicy combo of honey and sriracha and knew I could use this for a variety of recipes.

In this one I decided to make some roasted sweet potato wedges to dip. It was good! You could also try dipping chicken tenders, breaded tofu, zucchini fritters, use it as a salad dressing or drizzle over tacos! The possibilities are endless for such a simple recipe. 

Hope you enjoy it!

Recipe: Honey Sriracha Dipping Sauce
- 1 cup plain Greek yogurt or skyr
- 1 tbsp sriracha sauce (Add more if needed)
- 1 tsp honey
- 1/2 tsp garlic powder
- Salt
- Black pepper
For the sweet potato:
- 1 medium sweet potato
- Olive or avocado oil
- Salt
- Black pepper
- 1 tsp garlic powder
- 1  tsp thyme

To make:
- Mix sauce ingredients together with a pinch of salt and pepper and set aside. It should last for about a week in the fridge!
Sweet potato wedges:
- Wash and dry sweet potato. Cut into thick wedges.
- Drizzle with oil, a pinch of salt and pepper, and garlic and thyme. Toss.
- Roast at 450 degrees for 20-25 minutes

Let me know if you try it!