Creamy Lemon Ricotta Protein Bowl

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

Creamy Lemon Ricotta Protein Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Protein Bowl

Enjoy a refreshing, creamy bowl that balances the tang of lemon with the smooth richness of low‐fat ricotta and Greek yogurt. Enhanced with a whole egg for a protein boost, fresh spinach for added color and vitamins, and a sprinkle of chopped almonds for crunch, this dish is both satisfying and delightfully bright.

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NUTRITION

345kcal
Protein
33.7g
Fat
13.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta (125g)

1/2 cup Nonfat Greek Yogurt (120g)

1 Large Egg (50g)

1 cup Fresh Spinach (30g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Fresh Lemon Zest (1g)

1 tbsp Chopped Almonds (8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium bowl, combine the low-fat ricotta and nonfat Greek yogurt until smoothly blended.

  • 2

    Crack the egg into a small bowl and lightly whisk it before gently stirring it into the creamy mixture. (If you prefer a fully cooked egg, you may cook the egg separately and fold it in.)

  • 3

    Add the fresh lemon juice and lemon zest, then season with salt and pepper to taste. Mix in lightly until all flavors are incorporated.

  • 4

    Fold in the fresh spinach leaves, allowing their vibrant color and slight crunch to complement the creaminess.

  • 5

    Transfer the mixture to a serving bowl and top with a scattering of chopped almonds for added texture.

  • 6

    Enjoy immediately or refrigerate for a few minutes to meld the flavors before serving.

Creamy Lemon Ricotta Protein Bowl

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

Creamy Lemon Ricotta Protein Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Protein Bowl

Enjoy a refreshing, creamy bowl that balances the tang of lemon with the smooth richness of low‐fat ricotta and Greek yogurt. Enhanced with a whole egg for a protein boost, fresh spinach for added color and vitamins, and a sprinkle of chopped almonds for crunch, this dish is both satisfying and delightfully bright.

NUTRITION

345kcal
Protein
33.7g
Fat
13.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta (125g)

1/2 cup Nonfat Greek Yogurt (120g)

1 Large Egg (50g)

1 cup Fresh Spinach (30g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Fresh Lemon Zest (1g)

1 tbsp Chopped Almonds (8g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the low-fat ricotta and nonfat Greek yogurt until smoothly blended.

  • 2

    Crack the egg into a small bowl and lightly whisk it before gently stirring it into the creamy mixture. (If you prefer a fully cooked egg, you may cook the egg separately and fold it in.)

  • 3

    Add the fresh lemon juice and lemon zest, then season with salt and pepper to taste. Mix in lightly until all flavors are incorporated.

  • 4

    Fold in the fresh spinach leaves, allowing their vibrant color and slight crunch to complement the creaminess.

  • 5

    Transfer the mixture to a serving bowl and top with a scattering of chopped almonds for added texture.

  • 6

    Enjoy immediately or refrigerate for a few minutes to meld the flavors before serving.