YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg Breakfast Bowl with Roasted Sweet Potatoes
Enjoy a hearty breakfast bowl featuring crispy turkey bacon, fluffy scrambled eggs, and tender roasted sweet potatoes tossed with a vibrant mix of spinach and quinoa. Topped with a drizzle of olive oil and creamy avocado, this bowl provides a perfect balance of protein, healthy fats, and complex carbohydrates to energize your morning.
INGREDIENTS
3 Large Eggs (150 g total)
2 slices Turkey Bacon (28 g total)
1 medium Sweet Potato (130 g)
1 cup Fresh Spinach (30 g)
1 tbsp Extra Virgin Olive Oil (13.5 g)
1 quarter Avocado (50 g)
0.5 cup Cooked Quinoa (93 g)
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into bite-sized cubes, then toss with a little olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and slightly crispy.
While the sweet potatoes are roasting, crisp the turkey bacon in a skillet over medium heat until it reaches your desired level of crispiness. Remove from heat and let cool slightly, then slice into bite-sized pieces.
In a bowl, whisk the eggs lightly with a pinch of salt and pepper. Scramble the eggs in a non-stick pan over medium-low heat until just set and fluffy.
Prepare the bowl by adding the roasted sweet potatoes as the base. Layer on the scrambled eggs, crispy turkey bacon, fresh spinach, and cooked quinoa.
Drizzle the remaining olive oil on top and sprinkle with salt and pepper as desired. Finally, add the sliced avocado or quartered avocado on top for a creamy finish.
Mix gently and enjoy your nutritious, balanced breakfast bowl.