Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

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

Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

Pan-scrambled lean turkey and eggs paired with tender roasted sweet potatoes and a side of creamy Greek yogurt topped with toasted pecans.

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NUTRITION

667kcal
Protein
51.8g
Fat
31.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey (93% Lean)

1 Large Egg

1/4 cup Egg Whites

1/2 cup Nonfat Greek Yogurt

120g Sweet Potato, cubed

3 tbsp Granola

1 tbsp Chopped Pecans

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potato for 20-25 minutes or until tender and slightly browned.

  • 4

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until fully browned and cooked through.

  • 6

    In a small bowl, whisk together the whole egg and egg whites.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet with the turkey, stirring gently until the eggs are scrambled and set.

  • 8

    In a separate serving bowl, portion out the Greek yogurt and top it with the granola and chopped pecans.

  • 9

    Plate the turkey and egg scramble alongside the roasted sweet potatoes and enjoy with the yogurt bowl on the side.

Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

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

Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Turkey Scramble with Roasted Sweet Potato and Crunchy Granola Yogurt

Pan-scrambled lean turkey and eggs paired with tender roasted sweet potatoes and a side of creamy Greek yogurt topped with toasted pecans.

NUTRITION

667kcal
Protein
51.8g
Fat
31.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey (93% Lean)

1 Large Egg

1/4 cup Egg Whites

1/2 cup Nonfat Greek Yogurt

120g Sweet Potato, cubed

3 tbsp Granola

1 tbsp Chopped Pecans

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potato for 20-25 minutes or until tender and slightly browned.

  • 4

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until fully browned and cooked through.

  • 6

    In a small bowl, whisk together the whole egg and egg whites.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet with the turkey, stirring gently until the eggs are scrambled and set.

  • 8

    In a separate serving bowl, portion out the Greek yogurt and top it with the granola and chopped pecans.

  • 9

    Plate the turkey and egg scramble alongside the roasted sweet potatoes and enjoy with the yogurt bowl on the side.