Lamb and Kale Rice Bowl with Sautéed Mushrooms

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

Lamb and Kale Rice Bowl with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Lamb and Kale Rice Bowl with Sautéed Mushrooms

Enjoy a savory bowl featuring tender lamb paired with crisp kale, sautéed mushrooms, and a modest portion of rice, elevated further by fluffy egg whites. This dish offers a satisfying blend of flavors and textures that's both wholesome and appealing, perfect for refueling mid-day.

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NUTRITION

634kcal
Protein
62.3g
Fat
31g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

190 grams Lamb (lean cut)

3 large Egg Whites

1/3 cup Cooked White Rice

1 cup Chopped Kale

1/2 cup Sliced Mushrooms

Olive Oil Spray

Salt & Pepper

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PREPARATION

  • 1

    Start by bringing a small pot of water to a simmer and add the 1/3 cup of rice. Cook until tender, then drain and set aside.

  • 2

    Season the lamb with salt and pepper. In a non-stick skillet, lightly spray with olive oil and sear the lamb over medium-high heat until browned on all sides and cooked to your desired doneness. Once cooked, remove the lamb and let it rest for a few minutes before slicing into bite-sized pieces.

  • 3

    Using the same skillet, add a quick spray of olive oil if needed and sauté the sliced mushrooms over medium heat until they release their moisture and begin to brown. Add a pinch of salt and pepper during the process.

  • 4

    Add the chopped kale to the skillet with the mushrooms and sauté until the kale is wilted, about 2 minutes.

  • 5

    In a separate small pan, lightly cook the egg whites until just set, stirring gently, to create soft curds.

  • 6

    Assemble your bowl by layering the cooked rice at the base, then adding the sautéed kale and mushrooms. Top with sliced lamb and finished egg whites.

  • 7

    Finish with an additional light seasoning of salt and pepper if desired, and serve warm.

Lamb and Kale Rice Bowl with Sautéed Mushrooms

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

Lamb and Kale Rice Bowl with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Lamb and Kale Rice Bowl with Sautéed Mushrooms

Enjoy a savory bowl featuring tender lamb paired with crisp kale, sautéed mushrooms, and a modest portion of rice, elevated further by fluffy egg whites. This dish offers a satisfying blend of flavors and textures that's both wholesome and appealing, perfect for refueling mid-day.

NUTRITION

634kcal
Protein
62.3g
Fat
31g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

190 grams Lamb (lean cut)

3 large Egg Whites

1/3 cup Cooked White Rice

1 cup Chopped Kale

1/2 cup Sliced Mushrooms

Olive Oil Spray

Salt & Pepper

PREPARATION

  • 1

    Start by bringing a small pot of water to a simmer and add the 1/3 cup of rice. Cook until tender, then drain and set aside.

  • 2

    Season the lamb with salt and pepper. In a non-stick skillet, lightly spray with olive oil and sear the lamb over medium-high heat until browned on all sides and cooked to your desired doneness. Once cooked, remove the lamb and let it rest for a few minutes before slicing into bite-sized pieces.

  • 3

    Using the same skillet, add a quick spray of olive oil if needed and sauté the sliced mushrooms over medium heat until they release their moisture and begin to brown. Add a pinch of salt and pepper during the process.

  • 4

    Add the chopped kale to the skillet with the mushrooms and sauté until the kale is wilted, about 2 minutes.

  • 5

    In a separate small pan, lightly cook the egg whites until just set, stirring gently, to create soft curds.

  • 6

    Assemble your bowl by layering the cooked rice at the base, then adding the sautéed kale and mushrooms. Top with sliced lamb and finished egg whites.

  • 7

    Finish with an additional light seasoning of salt and pepper if desired, and serve warm.