YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Bowl with Roasted Sweet Potato
Roasted sweet potato cubes and fluffy egg whites topped with crispy turkey bacon and creamy avocado, finished with a sprinkle of sea salt.
INGREDIENTS
3 slices Turkey Bacon
2/3 cup Egg Whites
120g Sweet Potato, cubed
1 tsp Extra Virgin Olive Oil
2 cups Baby Spinach
30g Avocado, sliced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.
While potatoes roast, place turkey bacon in a cold skillet and turn heat to medium, cooking until it reaches your desired level of crispiness.
Remove bacon from the skillet and set aside on a paper towel, then use the same pan to quickly sauté the baby spinach until just wilted.
Remove spinach from the pan and pour in the egg whites, scrambling them over medium-low heat until fluffy and fully set.
Assemble your bowl by layering the roasted sweet potatoes and sautéed spinach at the base.
Top with the scrambled egg whites, crumble the crispy turkey bacon over the top, and finish with fresh avocado slices.