Sheet Pan Roasted Sweet Potato and Kale Egg Bake

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

Enjoy a vibrant, hearty bake featuring roasted sweet potato cubes and crispy kale, paired with a rich, protein-packed egg blend. This dish is oven-roasted to perfection with a burst of red bell pepper for added color, creating an irresistible meal that’s as nutritious as it is delicious.

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NUTRITION

464kcal
Protein
35.9g
Fat
20.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 cups chopped Kale

3 Large Eggs

1/2 cup Liquid Egg Whites

1/2 cup diced Red Bell Pepper

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes and place them on the sheet pan. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Toss in the chopped kale and diced red bell pepper, ensuring even distribution on the pan.

  • 4

    Roast the vegetables in the oven for about 15 minutes until the sweet potato begins to soften.

  • 5

    In a bowl, whisk together the 3 large eggs and 1/2 cup liquid egg whites until combined.

  • 6

    Remove the pan from the oven and evenly pour the egg mixture over the roasted vegetables, gently stirring to incorporate.

  • 7

    Return the pan to the oven and bake for an additional 10-12 minutes or until the egg mixture is set and lightly golden.

  • 8

    Remove from oven, season with additional salt and pepper if desired, and let cool slightly before serving.

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake

Enjoy a vibrant, hearty bake featuring roasted sweet potato cubes and crispy kale, paired with a rich, protein-packed egg blend. This dish is oven-roasted to perfection with a burst of red bell pepper for added color, creating an irresistible meal that’s as nutritious as it is delicious.

NUTRITION

464kcal
Protein
35.9g
Fat
20.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 cups chopped Kale

3 Large Eggs

1/2 cup Liquid Egg Whites

1/2 cup diced Red Bell Pepper

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes and place them on the sheet pan. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Toss in the chopped kale and diced red bell pepper, ensuring even distribution on the pan.

  • 4

    Roast the vegetables in the oven for about 15 minutes until the sweet potato begins to soften.

  • 5

    In a bowl, whisk together the 3 large eggs and 1/2 cup liquid egg whites until combined.

  • 6

    Remove the pan from the oven and evenly pour the egg mixture over the roasted vegetables, gently stirring to incorporate.

  • 7

    Return the pan to the oven and bake for an additional 10-12 minutes or until the egg mixture is set and lightly golden.

  • 8

    Remove from oven, season with additional salt and pepper if desired, and let cool slightly before serving.