Crispy Roasted Sweet Potato and Mushroom Skillet

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

Crispy Roasted Sweet Potato and Mushroom Skillet

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Mushroom Skillet

Enjoy a vibrant skillet bursting with roasted sweet potato cubes, earthy mushrooms, and fresh spinach, enhanced with plant-based proteins and eggs for a satisfying and balanced meal. The medley of textures and flavors makes every spoonful a delightful mix of crispy, tender, and savory.

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NUTRITION

428kcal
Protein
32.5g
Fat
12.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Mushrooms (70g)

1 cup Spinach (30g)

1 large Egg (50g)

½ cup Black Beans (130g)

½ cup Firm Tofu (126g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes and toss with a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, stirring halfway to ensure even cooking.

  • 3

    While the sweet potatoes roast, slice the mushrooms and roughly chop the spinach. In a large skillet over medium heat, lightly sauté the mushrooms until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Add the spinach to the skillet and cook until just wilted, stirring occasionally.

  • 5

    Gently stir in the black beans and firm tofu (pre-cubed if desired) to warm through. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, whisk the whole egg with the egg white. Pour the egg mixture into the skillet, allowing it to scramble with the vegetable and tofu mixture until fully cooked.

  • 7

    Once the roasted sweet potatoes are ready, fold them into the skillet, ensuring an even distribution of all ingredients.

  • 8

    Taste and adjust seasonings as needed. Serve warm for a hearty, protein-rich meal.

Crispy Roasted Sweet Potato and Mushroom Skillet

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

Crispy Roasted Sweet Potato and Mushroom Skillet

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Mushroom Skillet

Enjoy a vibrant skillet bursting with roasted sweet potato cubes, earthy mushrooms, and fresh spinach, enhanced with plant-based proteins and eggs for a satisfying and balanced meal. The medley of textures and flavors makes every spoonful a delightful mix of crispy, tender, and savory.

NUTRITION

428kcal
Protein
32.5g
Fat
12.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Mushrooms (70g)

1 cup Spinach (30g)

1 large Egg (50g)

½ cup Black Beans (130g)

½ cup Firm Tofu (126g)

1 large Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes and toss with a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, stirring halfway to ensure even cooking.

  • 3

    While the sweet potatoes roast, slice the mushrooms and roughly chop the spinach. In a large skillet over medium heat, lightly sauté the mushrooms until they release their moisture and begin to brown, about 5 minutes.

  • 4

    Add the spinach to the skillet and cook until just wilted, stirring occasionally.

  • 5

    Gently stir in the black beans and firm tofu (pre-cubed if desired) to warm through. Season with a pinch of salt and pepper.

  • 6

    In a small bowl, whisk the whole egg with the egg white. Pour the egg mixture into the skillet, allowing it to scramble with the vegetable and tofu mixture until fully cooked.

  • 7

    Once the roasted sweet potatoes are ready, fold them into the skillet, ensuring an even distribution of all ingredients.

  • 8

    Taste and adjust seasonings as needed. Serve warm for a hearty, protein-rich meal.