Name: Egg and Roasted Vegetable Salad with Lemon Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 0.5 cup Sweet Potato; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 2 cups Baby Spinach; 20g Apple; 1.5 tbsp Non-fat Greek Yogurt; 1 tbsp Lemon Juice; 0.5 tsp Olive Oil; 1 tsp Old Fashioned Oats

Egg and Roasted Vegetable Salad with Lemon Dressing

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

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Salad with Lemon Dressing

Oven-roasted sweet potatoes and peppers tossed with fresh spinach, crisp apple, and hard-boiled eggs, finished with a lemon-yogurt dressing and toasted oats for a satisfying crunch.

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NUTRITION

Protein

19.4g

Fat

13.4g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Sweet Potato

0.5 cup Red Bell Pepper

0.5 cup Zucchini

2 cups Baby Spinach

20g Apple

1.5 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

0.5 tsp Olive Oil

1 tsp Old Fashioned Oats

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the sweet potato, bell pepper, and zucchini into bite-sized pieces.
3
Toss the vegetables with olive oil and roast for 20-25 minutes until tender and slightly caramelized.
4
While vegetables roast, hard-boil the eggs for 10 minutes, then peel and slice.
5
Thinly slice the apple and toast the oats in a small dry skillet over medium heat for 2 minutes until golden.
6
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth to create the dressing.
7
Place the baby spinach in a large bowl and top with the warm roasted vegetables, sliced apple, and eggs.
8
Drizzle the lemon-yogurt dressing over the salad and sprinkle with toasted oats before serving.