YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Breakfast Burrito
Savor a vibrant, protein-rich burrito featuring tender roasted sweet potato cubes, fluffy scrambled eggs combined with a mix of whole eggs and egg white, hearty black beans, fresh spinach, and a touch of creamy cottage cheese, all wrapped in a whole wheat tortilla and topped with zesty salsa and smooth avocado. This dish is designed to energize your day while keeping within balanced macronutrient goals.
INGREDIENTS
1 medium Sweet Potato (130g)
2 large Whole Eggs
1 large Egg White (33g)
1 portion Black Beans (50g)
1 cup Spinach (30g)
1 Whole Wheat Tortilla (40g)
0.25 Avocado (50g)
0.25 cup Low-Fat Cottage Cheese (60g)
2 Tbsp Salsa (30g)
PREPARATION
Preheat the oven to 400°F. Peel (if desired) and cube the sweet potato, then toss lightly with a drizzle of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes roast, whisk together the two whole eggs and the egg white in a bowl. Season with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat. Add the egg mixture and gently scramble until softly set. Remove from heat once cooked through.
In a small pot, warm the black beans over low heat until heated through. You can add a pinch of cumin or chili powder for extra flavor if desired.
Lay the whole wheat tortilla flat and spread the low-fat cottage cheese evenly down the center. Layer with the scrambled eggs, roasted sweet potatoes, warmed black beans, and fresh spinach.
Top with salsa and small slices or chunks of avocado.
Fold the sides of the tortilla and roll tightly into a burrito. Serve warm.