Herb-Roasted Sweet Potato Bowl with Quinoa

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

Herb-Roasted Sweet Potato Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Bowl with Quinoa

Savor a hearty bowl featuring crisp, herb-roasted sweet potato cubes alongside fluffy quinoa, topped with soft-scrambled eggs and vibrant edamame, all finished with a drizzle of olive oil and a sprinkle of fresh rosemary and thyme. This versatile dish is perfect for any meal, delivering a beautiful balance of textures and comforting, earthy flavors.

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NUTRITION

572kcal
Protein
33.3g
Fat
25g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

3 large Eggs, scrambled (150g approx)

1/2 cup shelled Edamame (78g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes in olive oil, finely chopped rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for 25-30 minutes, until tender and lightly browned.

  • 4

    Meanwhile, prepare the quinoa according to package instructions and set aside.

  • 5

    In a non-stick skillet, lightly scramble the eggs over medium heat until just set, seasoning lightly with salt and pepper.

  • 6

    Warm the shelled edamame if preferred, either by a quick simmer or microwaving briefly.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then topping with the roasted sweet potato, scrambled eggs, and edamame.

  • 8

    Finish with an extra drizzle of olive oil and a garnish of extra fresh rosemary and thyme if desired, then serve warm.

Herb-Roasted Sweet Potato Bowl with Quinoa

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

Herb-Roasted Sweet Potato Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Bowl with Quinoa

Savor a hearty bowl featuring crisp, herb-roasted sweet potato cubes alongside fluffy quinoa, topped with soft-scrambled eggs and vibrant edamame, all finished with a drizzle of olive oil and a sprinkle of fresh rosemary and thyme. This versatile dish is perfect for any meal, delivering a beautiful balance of textures and comforting, earthy flavors.

NUTRITION

572kcal
Protein
33.3g
Fat
25g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (93g)

3 large Eggs, scrambled (150g approx)

1/2 cup shelled Edamame (78g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes in olive oil, finely chopped rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for 25-30 minutes, until tender and lightly browned.

  • 4

    Meanwhile, prepare the quinoa according to package instructions and set aside.

  • 5

    In a non-stick skillet, lightly scramble the eggs over medium heat until just set, seasoning lightly with salt and pepper.

  • 6

    Warm the shelled edamame if preferred, either by a quick simmer or microwaving briefly.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then topping with the roasted sweet potato, scrambled eggs, and edamame.

  • 8

    Finish with an extra drizzle of olive oil and a garnish of extra fresh rosemary and thyme if desired, then serve warm.