YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Black Beans and Roasted Sweet Potatoes
Start your day with a hearty, protein-packed Mexican-inspired scramble. Tender egg whites mingle with savory black beans and colorful sautéed vegetables, complemented by golden roasted sweet potatoes drizzled with olive oil. A sprinkle of reduced-fat cheddar and creamy avocado brings it all together for a satisfying and delicious breakfast that energizes your morning.
INGREDIENTS
4 large egg whites
1/2 cup black beans (canned, low sodium)
1 medium sweet potato
1 tbsp olive oil
1/8 cup reduced-fat cheddar cheese (shredded)
1/2 medium avocado
1/4 medium onion, diced
1/2 medium red bell pepper, diced
Spices: Chili powder, cumin, salt, black pepper
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, chili powder, cumin, salt, and black pepper, then spread on a baking sheet.
Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes roast, heat a non-stick skillet over medium heat. Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.
Add the black beans to the skillet and cook for an additional minute.
Pour in the egg whites and gently scramble with the vegetables and beans. Season with a pinch of salt, pepper, and extra chili powder if desired.
Once the eggs are softly set, fold in the shredded reduced-fat cheddar cheese and allow it to gently melt.
Plate the scramble alongside the roasted sweet potatoes. Top with avocado slices and a sprinkle of fresh cilantro if desired.
Serve immediately and enjoy a nutritious, Mexican-inspired breakfast that fuels your day.