Egg White and Black Bean Scramble with Roasted Sweet Potato

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

Egg White and Black Bean Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Roasted Sweet Potato

Begin your day with a vibrant scramble that pairs light, fluffy egg whites with hearty black beans and sweet, roasted potato cubes. Finished with a drizzle of olive oil and a garnish of fresh avocado, this dish offers a perfect balance of savory flavors and gentle textures.

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NUTRITION

344kcal
Protein
27.2g
Fat
9.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (≈198g)

¼ cup black beans (≈43g)

½ medium sweet potato (≈75g)

1 tsp olive oil (≈4.5g)

¼ medium avocado (≈50g)

Pinch of salt

Pinch of black pepper

Pinch of smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a dash of olive oil if desired.

  • 5

    Pour in the egg whites and allow them to set slightly before stirring gently.

  • 6

    Add the black beans to the skillet and season the mixture with salt, black pepper, and smoked paprika. Continue cooking until the egg whites are fully set and the beans are warmed through.

  • 7

    Plate the scramble with a side of roasted sweet potato. Garnish with sliced avocado on top or on the side.

  • 8

    Serve warm and enjoy your balanced, protein-packed breakfast.

Egg White and Black Bean Scramble with Roasted Sweet Potato

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

Egg White and Black Bean Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Roasted Sweet Potato

Begin your day with a vibrant scramble that pairs light, fluffy egg whites with hearty black beans and sweet, roasted potato cubes. Finished with a drizzle of olive oil and a garnish of fresh avocado, this dish offers a perfect balance of savory flavors and gentle textures.

NUTRITION

344kcal
Protein
27.2g
Fat
9.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (≈198g)

¼ cup black beans (≈43g)

½ medium sweet potato (≈75g)

1 tsp olive oil (≈4.5g)

¼ medium avocado (≈50g)

Pinch of salt

Pinch of black pepper

Pinch of smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a dash of olive oil if desired.

  • 5

    Pour in the egg whites and allow them to set slightly before stirring gently.

  • 6

    Add the black beans to the skillet and season the mixture with salt, black pepper, and smoked paprika. Continue cooking until the egg whites are fully set and the beans are warmed through.

  • 7

    Plate the scramble with a side of roasted sweet potato. Garnish with sliced avocado on top or on the side.

  • 8

    Serve warm and enjoy your balanced, protein-packed breakfast.