Fluffy Egg White Protein Bowl with Sweet Potato Hash

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

Fluffy Egg White Protein Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Protein Bowl with Sweet Potato Hash

A light yet nourishing protein bowl that features airy, fluffy egg whites paired with a savory sweet potato hash and fresh vegetables. This versatile dish balances the heartiness of roasted sweet potato with crisp bell peppers, red onion, and baby spinach, finished with a drizzle of olive oil and a sprinkle of creamy avocado for a delightful textural contrast.

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NUTRITION

350kcal
Protein
39.3g
Fat
11.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1/2 medium sweet potato

1/2 medium red bell pepper

1/4 medium red onion

1 cup baby spinach

1 tsp olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Dice the sweet potato into small cubes and add to the skillet with a dash of olive oil. Sauté for about 8-10 minutes until tender and lightly browned.

  • 3

    Add diced red bell pepper and red onion to the skillet and cook for an additional 3-4 minutes until softened.

  • 4

    Stir in the baby spinach and cook for an extra minute until just wilted.

  • 5

    In a separate bowl, whisk the egg whites until slightly frothy. Pour them into the skillet over the sweet potato hash. Gently scramble until the egg whites are fully cooked but still fluffy.

  • 6

    Transfer the mixture into a bowl. Top with diced avocado and a light drizzle of olive oil if desired.

  • 7

    Season with salt and pepper to taste, and serve warm.

Fluffy Egg White Protein Bowl with Sweet Potato Hash

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

Fluffy Egg White Protein Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Protein Bowl with Sweet Potato Hash

A light yet nourishing protein bowl that features airy, fluffy egg whites paired with a savory sweet potato hash and fresh vegetables. This versatile dish balances the heartiness of roasted sweet potato with crisp bell peppers, red onion, and baby spinach, finished with a drizzle of olive oil and a sprinkle of creamy avocado for a delightful textural contrast.

NUTRITION

350kcal
Protein
39.3g
Fat
11.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

10 egg whites

1/2 medium sweet potato

1/2 medium red bell pepper

1/4 medium red onion

1 cup baby spinach

1 tsp olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Dice the sweet potato into small cubes and add to the skillet with a dash of olive oil. Sauté for about 8-10 minutes until tender and lightly browned.

  • 3

    Add diced red bell pepper and red onion to the skillet and cook for an additional 3-4 minutes until softened.

  • 4

    Stir in the baby spinach and cook for an extra minute until just wilted.

  • 5

    In a separate bowl, whisk the egg whites until slightly frothy. Pour them into the skillet over the sweet potato hash. Gently scramble until the egg whites are fully cooked but still fluffy.

  • 6

    Transfer the mixture into a bowl. Top with diced avocado and a light drizzle of olive oil if desired.

  • 7

    Season with salt and pepper to taste, and serve warm.