Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

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

Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

Enjoy a vibrant and satisfying meal featuring perfectly poached eggs on a bed of tender roasted sweet potato cubes, all drizzled with a silky, tangy avocado sauce that brings brightness to every bite. This dish is not only delicious but offers a great balance of protein and wholesome nutrients to boost your day.

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NUTRITION

565kcal
Protein
33.0g
Fat
35.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 medium Sweet Potato (~100g)

1/2 medium Avocado (~100g)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon Lime Juice

1 clove Garlic

2 tablespoons Fresh Cilantro, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, season lightly with salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly crisp at the edges.

  • 2

    While the sweet potato roasts, prepare the avocado sauce. In a blender, combine the avocado, nonfat Greek yogurt, lime juice, garlic, and cilantro. Blend until smooth. Season with salt and pepper to taste.

  • 3

    Bring a medium pot of water to a gentle simmer. Crack the eggs individually into a small cup and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and gently drain on a paper towel.

  • 4

    Assemble the dish by placing the roasted sweet potato cubes on a serving plate. Top with the poached eggs and drizzle generously with the creamy avocado sauce.

  • 5

    Finish with an optional sprinkle of fresh cilantro or a dash of black pepper, and serve immediately.

Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

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

Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Roasted Sweet Potato and Creamy Avocado Sauce

Enjoy a vibrant and satisfying meal featuring perfectly poached eggs on a bed of tender roasted sweet potato cubes, all drizzled with a silky, tangy avocado sauce that brings brightness to every bite. This dish is not only delicious but offers a great balance of protein and wholesome nutrients to boost your day.

NUTRITION

565kcal
Protein
33.0g
Fat
35.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 medium Sweet Potato (~100g)

1/2 medium Avocado (~100g)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon Lime Juice

1 clove Garlic

2 tablespoons Fresh Cilantro, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, season lightly with salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly crisp at the edges.

  • 2

    While the sweet potato roasts, prepare the avocado sauce. In a blender, combine the avocado, nonfat Greek yogurt, lime juice, garlic, and cilantro. Blend until smooth. Season with salt and pepper to taste.

  • 3

    Bring a medium pot of water to a gentle simmer. Crack the eggs individually into a small cup and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and gently drain on a paper towel.

  • 4

    Assemble the dish by placing the roasted sweet potato cubes on a serving plate. Top with the poached eggs and drizzle generously with the creamy avocado sauce.

  • 5

    Finish with an optional sprinkle of fresh cilantro or a dash of black pepper, and serve immediately.