Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

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

Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

Enjoy the delicate smokiness of flakey kippers paired with a savory roasted asparagus and sweet potato hash, enhanced with a light egg white scramble. This dish marries the rich flavors of the sea with the earthy sweetness of vegetables for a satisfying and balanced meal.

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NUTRITION

377kcal
Protein
38.2g
Fat
16.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Smoked Kippers

1 cup Asparagus

1/2 medium Sweet Potato

2 Egg Whites

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus with a drizzle of olive oil (optional) and a pinch of salt and pepper, then arrange on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. In a non-stick skillet over medium heat, add the sweet potato cubes and cook until they begin to soften, about 7-8 minutes. For extra flavor, season with salt, pepper, and a pinch of paprika if desired.

  • 4

    Once the sweet potato is nearly done, add 2 egg whites to the skillet and stir gently, allowing them to cook and combine with the sweet potato to form a light hash.

  • 5

    Warm the smoked kippers in a separate pan over medium-low heat for 1-2 minutes on each side, just to heat through without losing their flaky texture.

  • 6

    Plate the dish by placing a serving of the roasted sweet potato and egg white hash alongside the roasted asparagus and top with the flaked kippers.

  • 7

    Serve immediately and enjoy your balanced meal.

Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

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

Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Flaky Kippers with Roasted Asparagus and Sweet Potato Hash

Enjoy the delicate smokiness of flakey kippers paired with a savory roasted asparagus and sweet potato hash, enhanced with a light egg white scramble. This dish marries the rich flavors of the sea with the earthy sweetness of vegetables for a satisfying and balanced meal.

NUTRITION

377kcal
Protein
38.2g
Fat
16.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Smoked Kippers

1 cup Asparagus

1/2 medium Sweet Potato

2 Egg Whites

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus with a drizzle of olive oil (optional) and a pinch of salt and pepper, then arrange on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. In a non-stick skillet over medium heat, add the sweet potato cubes and cook until they begin to soften, about 7-8 minutes. For extra flavor, season with salt, pepper, and a pinch of paprika if desired.

  • 4

    Once the sweet potato is nearly done, add 2 egg whites to the skillet and stir gently, allowing them to cook and combine with the sweet potato to form a light hash.

  • 5

    Warm the smoked kippers in a separate pan over medium-low heat for 1-2 minutes on each side, just to heat through without losing their flaky texture.

  • 6

    Plate the dish by placing a serving of the roasted sweet potato and egg white hash alongside the roasted asparagus and top with the flaked kippers.

  • 7

    Serve immediately and enjoy your balanced meal.