Creamy Avocado Egg Bowl with Sweet Potato Hash

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

Creamy Avocado Egg Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Egg Bowl with Sweet Potato Hash

Enjoy a satisfying bowl that marries the creaminess of avocado with perfectly cooked eggs and a lightly spiced sweet potato hash. Balanced with a touch of hearty chickpeas and fresh spinach, this dish is designed to brighten your morning, lunch, or dinner with vibrant colors and textures while keeping you nourished and energized.

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NUTRITION

548kcal
Protein
32g
Fat
28.7g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 portion (about 70g) Avocado

1 medium Sweet Potato

1/4 cup canned Chickpeas, drained

1 cup fresh Spinach

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Dice the sweet potato into small cubes.

  • 2

    In the skillet, add a tiny drizzle of olive oil (optional, if within calorie goals) and sauté the sweet potato cubes for 8-10 minutes until tender and lightly browned. Season with a pinch of salt and pepper.

  • 3

    Meanwhile, heat another non-stick pan over medium-low heat and add the spinach. Sauté briefly until just wilted, about 1-2 minutes, then set aside.

  • 4

    In a bowl, gently whisk the eggs. Pour them into the lightly oiled pan and scramble until just set. Remove from heat promptly to keep them soft.

  • 5

    Arrange the sweet potato hash, scrambled eggs, and wilted spinach in a bowl. Top with the drained chickpeas.

  • 6

    Slice the avocado and fan it over the bowl. Add an extra sprinkle of salt, pepper, and any preferred herbs or a dash of paprika for a pop of color and flavor.

  • 7

    Serve immediately while warm.

Creamy Avocado Egg Bowl with Sweet Potato Hash

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

Creamy Avocado Egg Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Egg Bowl with Sweet Potato Hash

Enjoy a satisfying bowl that marries the creaminess of avocado with perfectly cooked eggs and a lightly spiced sweet potato hash. Balanced with a touch of hearty chickpeas and fresh spinach, this dish is designed to brighten your morning, lunch, or dinner with vibrant colors and textures while keeping you nourished and energized.

NUTRITION

548kcal
Protein
32g
Fat
28.7g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 portion (about 70g) Avocado

1 medium Sweet Potato

1/4 cup canned Chickpeas, drained

1 cup fresh Spinach

PREPARATION

  • 1

    Preheat a skillet over medium heat. Dice the sweet potato into small cubes.

  • 2

    In the skillet, add a tiny drizzle of olive oil (optional, if within calorie goals) and sauté the sweet potato cubes for 8-10 minutes until tender and lightly browned. Season with a pinch of salt and pepper.

  • 3

    Meanwhile, heat another non-stick pan over medium-low heat and add the spinach. Sauté briefly until just wilted, about 1-2 minutes, then set aside.

  • 4

    In a bowl, gently whisk the eggs. Pour them into the lightly oiled pan and scramble until just set. Remove from heat promptly to keep them soft.

  • 5

    Arrange the sweet potato hash, scrambled eggs, and wilted spinach in a bowl. Top with the drained chickpeas.

  • 6

    Slice the avocado and fan it over the bowl. Add an extra sprinkle of salt, pepper, and any preferred herbs or a dash of paprika for a pop of color and flavor.

  • 7

    Serve immediately while warm.