Herb-Roasted Potato and Soft Egg Power Bowl

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

Herb-Roasted Potato and Soft Egg Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Soft Egg Power Bowl

Savor this wholesome power bowl featuring herb-roasted baby potatoes, tender soft-boiled eggs, and crispy roasted chickpeas over a bed of fresh spinach, finished with a cool dollop of creamy nonfat Greek yogurt. This versatile bowl is perfect for breakfast, lunch, or dinner, offering a delightful mix of textures and subtle herb-infused flavors.

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NUTRITION

502kcal
Protein
33g
Fat
17.2g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

150g Baby Potatoes

2 Eggs

100g Nonfat Greek Yogurt

75g Chickpeas

30g Fresh Spinach

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and halve the baby potatoes; toss them with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the potatoes on a baking tray and roast them in the preheated oven for about 25-30 minutes until they are golden and tender.

  • 4

    Rinse and drain the chickpeas. Toss them lightly with a pinch of salt, pepper, and a few extra herbs if desired. Add them to the baking tray during the last 15 minutes of the potato roasting time for added crispiness.

  • 5

    While the potatoes and chickpeas are roasting, bring a small pot of water to a gentle boil and carefully add the eggs. Soft boil the eggs for about 6-7 minutes, then transfer them immediately to a bowl of cold water to stop the cooking.

  • 6

    Peel the soft-boiled eggs and slice them in half.

  • 7

    In a bowl, add fresh spinach as the base, then layer the roasted potatoes and chickpeas on top.

  • 8

    Add dollops of Greek yogurt over the vegetables and arrange the soft-boiled egg halves around the bowl.

  • 9

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.

Herb-Roasted Potato and Soft Egg Power Bowl

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

Herb-Roasted Potato and Soft Egg Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato and Soft Egg Power Bowl

Savor this wholesome power bowl featuring herb-roasted baby potatoes, tender soft-boiled eggs, and crispy roasted chickpeas over a bed of fresh spinach, finished with a cool dollop of creamy nonfat Greek yogurt. This versatile bowl is perfect for breakfast, lunch, or dinner, offering a delightful mix of textures and subtle herb-infused flavors.

NUTRITION

502kcal
Protein
33g
Fat
17.2g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

150g Baby Potatoes

2 Eggs

100g Nonfat Greek Yogurt

75g Chickpeas

30g Fresh Spinach

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and halve the baby potatoes; toss them with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the potatoes on a baking tray and roast them in the preheated oven for about 25-30 minutes until they are golden and tender.

  • 4

    Rinse and drain the chickpeas. Toss them lightly with a pinch of salt, pepper, and a few extra herbs if desired. Add them to the baking tray during the last 15 minutes of the potato roasting time for added crispiness.

  • 5

    While the potatoes and chickpeas are roasting, bring a small pot of water to a gentle boil and carefully add the eggs. Soft boil the eggs for about 6-7 minutes, then transfer them immediately to a bowl of cold water to stop the cooking.

  • 6

    Peel the soft-boiled eggs and slice them in half.

  • 7

    In a bowl, add fresh spinach as the base, then layer the roasted potatoes and chickpeas on top.

  • 8

    Add dollops of Greek yogurt over the vegetables and arrange the soft-boiled egg halves around the bowl.

  • 9

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.