Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

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

Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

Soft scrambled eggs and wilted spinach served over roasted sweet potato cubes, finished with a crunch of golden toasted almonds.

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NUTRITION

384kcal
Protein
27.2g
Fat
19.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

100g Cubed Sweet Potato

2 cups Fresh Spinach

1 tbsp Sliced Almonds

1 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil.

  • 2

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While potatoes roast, place the sliced almonds in a small dry skillet over medium heat, tossing frequently until they are golden and fragrant.

  • 4

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are scrambled and set.

  • 7

    Assemble the bowl by placing the roasted sweet potatoes at the bottom, topping with the egg and spinach scramble, and finishing with the toasted almonds.

Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

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

Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble Bowl with Roasted Sweet Potatoes and Toasted Almonds

Soft scrambled eggs and wilted spinach served over roasted sweet potato cubes, finished with a crunch of golden toasted almonds.

NUTRITION

384kcal
Protein
27.2g
Fat
19.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

100g Cubed Sweet Potato

2 cups Fresh Spinach

1 tbsp Sliced Almonds

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil.

  • 2

    Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While potatoes roast, place the sliced almonds in a small dry skillet over medium heat, tossing frequently until they are golden and fragrant.

  • 4

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are scrambled and set.

  • 7

    Assemble the bowl by placing the roasted sweet potatoes at the bottom, topping with the egg and spinach scramble, and finishing with the toasted almonds.