Savory Greek Yogurt Power Bowl with Eggs and Pesto

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

Savory Greek Yogurt Power Bowl with Eggs and Pesto

YOUR SOLIN GENERATED RECIPE

Savory Greek Yogurt Power Bowl with Eggs and Pesto

A vibrant and protein-packed power bowl featuring creamy Greek yogurt, perfectly poached eggs, fresh garden vegetables, and a drizzle of basil pesto. This dish balances savory richness with a refreshing crunch, making it an ideal meal for any time of day.

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NUTRITION

223kcal
Protein
19.7g
Fat
13g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

150g Plain Nonfat Greek Yogurt

1 tablespoon Basil Pesto (16g)

6 medium Cherry Tomatoes (75g)

1 cup sliced Cucumber (104g)

1 cup Baby Spinach (20g)

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PREPARATION

  • 1

    Begin by gently poaching the eggs in simmering water for about 3-4 minutes until the whites are set and the yolks remain soft.

  • 2

    While the eggs are poaching, prepare the bowl by placing the Greek yogurt as a base.

  • 3

    Arrange the chopped cherry tomatoes, sliced cucumber, and baby spinach over the yogurt.

  • 4

    Once the eggs are ready, remove them with a slotted spoon, gently pat dry, and place them on top of the vegetables.

  • 5

    Drizzle the basil pesto evenly over the bowl for a burst of flavor.

  • 6

    Season with a pinch of salt and freshly ground pepper if desired, and serve immediately.

Savory Greek Yogurt Power Bowl with Eggs and Pesto

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

Savory Greek Yogurt Power Bowl with Eggs and Pesto

YOUR SOLIN GENERATED RECIPE

Savory Greek Yogurt Power Bowl with Eggs and Pesto

A vibrant and protein-packed power bowl featuring creamy Greek yogurt, perfectly poached eggs, fresh garden vegetables, and a drizzle of basil pesto. This dish balances savory richness with a refreshing crunch, making it an ideal meal for any time of day.

NUTRITION

223kcal
Protein
19.7g
Fat
13g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

150g Plain Nonfat Greek Yogurt

1 tablespoon Basil Pesto (16g)

6 medium Cherry Tomatoes (75g)

1 cup sliced Cucumber (104g)

1 cup Baby Spinach (20g)

PREPARATION

  • 1

    Begin by gently poaching the eggs in simmering water for about 3-4 minutes until the whites are set and the yolks remain soft.

  • 2

    While the eggs are poaching, prepare the bowl by placing the Greek yogurt as a base.

  • 3

    Arrange the chopped cherry tomatoes, sliced cucumber, and baby spinach over the yogurt.

  • 4

    Once the eggs are ready, remove them with a slotted spoon, gently pat dry, and place them on top of the vegetables.

  • 5

    Drizzle the basil pesto evenly over the bowl for a burst of flavor.

  • 6

    Season with a pinch of salt and freshly ground pepper if desired, and serve immediately.