Egg White and Black Bean Scramble with Roasted Sweet Potatoes

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

Egg White and Black Bean Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Roasted Sweet Potatoes

Kickstart your morning with a flavorful scramble featuring light, fluffy egg whites combined with hearty black beans, sweet roasted sweet potatoes, and vibrant red bell pepper and spinach. This meal offers a satisfying mix of textures and a mildly spiced taste profile that is both nutritious and delicious.

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NUTRITION

392kcal
Protein
36.6g
Fat
5.4g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (245g)

1/2 cup Canned Black Beans (130g)

1 small Sweet Potato (100g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup raw Spinach (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss the cubes with olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes until tender and lightly browned, stirring once midway.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the chopped red bell pepper and spinach, and sauté for 2-3 minutes until just softened.

  • 5

    Pour in the egg whites and add the black beans to the skillet. Gently stir the mixture, allowing the egg whites to cook and incorporate the vegetables and beans, about 4-5 minutes. Season with salt and pepper to taste.

  • 6

    Once the sweet potatoes are roasted and the scramble is set, plate your egg white and black bean scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a balanced, protein-packed breakfast.

Egg White and Black Bean Scramble with Roasted Sweet Potatoes

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

Egg White and Black Bean Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Roasted Sweet Potatoes

Kickstart your morning with a flavorful scramble featuring light, fluffy egg whites combined with hearty black beans, sweet roasted sweet potatoes, and vibrant red bell pepper and spinach. This meal offers a satisfying mix of textures and a mildly spiced taste profile that is both nutritious and delicious.

NUTRITION

392kcal
Protein
36.6g
Fat
5.4g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (245g)

1/2 cup Canned Black Beans (130g)

1 small Sweet Potato (100g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup raw Spinach (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss the cubes with olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes until tender and lightly browned, stirring once midway.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the chopped red bell pepper and spinach, and sauté for 2-3 minutes until just softened.

  • 5

    Pour in the egg whites and add the black beans to the skillet. Gently stir the mixture, allowing the egg whites to cook and incorporate the vegetables and beans, about 4-5 minutes. Season with salt and pepper to taste.

  • 6

    Once the sweet potatoes are roasted and the scramble is set, plate your egg white and black bean scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a balanced, protein-packed breakfast.