YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potato & Quinoa Bowl
Enjoy a balanced and flavorful breakfast scramble featuring delicate egg whites and savory turkey sausage, paired with perfectly roasted sweet potato, fluffy quinoa, tangy feta, and a hint of creaminess from avocado. This vibrant dish offers a delightful mix of textures and a burst of autumnal flavors to fuel your morning.
INGREDIENTS
2 large egg whites (~66g total)
2 turkey sausage links (~114g total)
1/2 medium sweet potato (~75g)
1/2 cup cooked quinoa (~93g)
1 oz feta cheese (~28g)
2 tsp olive oil (~9g)
1/4 medium avocado (~50g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes, toss with 1 tsp olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly crispy on the edges.
While the sweet potato roasts, slice the turkey sausage links into rounds. In a non-stick skillet, warm 1 tsp olive oil over medium heat, then add the sausage slices and sauté until lightly browned.
Add the egg whites to the skillet and gently scramble them with the sausage, seasoning lightly with salt and pepper. Cook until the egg whites are fully set.
Warm the pre-cooked quinoa if needed, then assemble your bowl by placing the roasted sweet potato and quinoa at the base.
Top with the egg white and turkey sausage scramble, crumble the feta cheese over the top, and add sliced or diced avocado.
Finish with an extra sprinkle of salt and pepper if desired, and serve warm.