Protein-Packed Veggie and Egg White Breakfast Bowl

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

Protein-Packed Veggie and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant bowl filled with fluffy egg whites, protein-rich quinoa, black beans, and tofu, all mixed with fresh, colorful vegetables. This dish offers a balanced profile with lean protein, wholesome carbohydrates, and a hint of savory seasonings, making it a versatile meal for any time of day.

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NUTRITION

383kcal
Protein
36.4g
Fat
5.8g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked quinoa (93g)

1/4 cup black beans (43g)

50g firm tofu, diced

1 cup fresh spinach

1/2 medium red bell pepper, sliced

1/2 cup cherry tomatoes, halved

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray or brush the skillet with a small amount of your preferred cooking oil if desired.

  • 3

    Add the egg whites to the skillet and scramble until just set, then transfer to a large bowl.

  • 4

    In the same skillet, add the diced tofu and sauté for about 3-4 minutes until lightly golden. Remove and add to the bowl with egg whites.

  • 5

    Rinse the spinach, red bell pepper slices, and cherry tomatoes. If needed, lightly sauté the spinach or leave it raw for a fresh crunch.

  • 6

    Combine the cooked quinoa and black beans with the scrambled egg whites and tofu.

  • 7

    Gently fold in the spinach, bell pepper, and cherry tomatoes.

  • 8

    Drizzle lemon juice over the bowl and season with salt and pepper to taste.

  • 9

    Mix everything together until evenly distributed and serve warm.

Protein-Packed Veggie and Egg White Breakfast Bowl

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

Protein-Packed Veggie and Egg White Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Veggie and Egg White Breakfast Bowl

Enjoy a vibrant bowl filled with fluffy egg whites, protein-rich quinoa, black beans, and tofu, all mixed with fresh, colorful vegetables. This dish offers a balanced profile with lean protein, wholesome carbohydrates, and a hint of savory seasonings, making it a versatile meal for any time of day.

NUTRITION

383kcal
Protein
36.4g
Fat
5.8g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked quinoa (93g)

1/4 cup black beans (43g)

50g firm tofu, diced

1 cup fresh spinach

1/2 medium red bell pepper, sliced

1/2 cup cherry tomatoes, halved

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly spray or brush the skillet with a small amount of your preferred cooking oil if desired.

  • 3

    Add the egg whites to the skillet and scramble until just set, then transfer to a large bowl.

  • 4

    In the same skillet, add the diced tofu and sauté for about 3-4 minutes until lightly golden. Remove and add to the bowl with egg whites.

  • 5

    Rinse the spinach, red bell pepper slices, and cherry tomatoes. If needed, lightly sauté the spinach or leave it raw for a fresh crunch.

  • 6

    Combine the cooked quinoa and black beans with the scrambled egg whites and tofu.

  • 7

    Gently fold in the spinach, bell pepper, and cherry tomatoes.

  • 8

    Drizzle lemon juice over the bowl and season with salt and pepper to taste.

  • 9

    Mix everything together until evenly distributed and serve warm.