Scrambled Egg and Roasted Vegetable Breakfast Bowl

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

Scrambled Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Roasted Vegetable Breakfast Bowl

Enjoy a vibrant and hearty bowl featuring scrambled eggs paired with savory turkey bacon, protein-packed black beans, and a medley of roasted vegetables drizzled with a hint of olive oil. This dish offers a balanced mix of protein, healthy fats, and vibrant veggies to energize your day.

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NUTRITION

480kcal
Protein
37g
Fat
23.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

2 slices Turkey Bacon (approx. 28g)

0.5 cup Black Beans (approx. 130g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 tsp Olive Oil (approx. 4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop a mix of vegetables such as bell peppers, zucchini, red onion, and tomato into bite-sized pieces. Toss them in 1 tsp olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the turkey bacon in a pan over medium heat until it becomes crispy. Once cooked, chop into small pieces.

  • 5

    In a bowl, whisk 3 large eggs lightly with a pinch of salt and pepper.

  • 6

    Heat a non-stick pan over medium heat and pour in the eggs. Gently scramble until just set and creamy.

  • 7

    Warm the black beans in a small saucepan or microwave and season lightly with salt and pepper.

  • 8

    Assemble the bowl by placing the scrambled eggs as the base, top with roasted vegetables, turkey bacon pieces, and black beans.

  • 9

    Garnish with an extra sprinkle of pepper if desired. Enjoy your nutritious and flavorful breakfast bowl!

Scrambled Egg and Roasted Vegetable Breakfast Bowl

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

Scrambled Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Roasted Vegetable Breakfast Bowl

Enjoy a vibrant and hearty bowl featuring scrambled eggs paired with savory turkey bacon, protein-packed black beans, and a medley of roasted vegetables drizzled with a hint of olive oil. This dish offers a balanced mix of protein, healthy fats, and vibrant veggies to energize your day.

NUTRITION

480kcal
Protein
37g
Fat
23.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

2 slices Turkey Bacon (approx. 28g)

0.5 cup Black Beans (approx. 130g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 tsp Olive Oil (approx. 4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop a mix of vegetables such as bell peppers, zucchini, red onion, and tomato into bite-sized pieces. Toss them in 1 tsp olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the turkey bacon in a pan over medium heat until it becomes crispy. Once cooked, chop into small pieces.

  • 5

    In a bowl, whisk 3 large eggs lightly with a pinch of salt and pepper.

  • 6

    Heat a non-stick pan over medium heat and pour in the eggs. Gently scramble until just set and creamy.

  • 7

    Warm the black beans in a small saucepan or microwave and season lightly with salt and pepper.

  • 8

    Assemble the bowl by placing the scrambled eggs as the base, top with roasted vegetables, turkey bacon pieces, and black beans.

  • 9

    Garnish with an extra sprinkle of pepper if desired. Enjoy your nutritious and flavorful breakfast bowl!