Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

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

Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

Pan-seared chicken sausage and fluffy egg whites served over oven-roasted sweet potatoes and sautéed kale, finished with a dash of smoky paprika.

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NUTRITION

405kcal
Protein
34.1g
Fat
9.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, cubed

1 link Chicken Sausage, sliced

3/4 cup Egg Whites

1 cup Kale, chopped

1 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

    Heat the remaining oil in a non-stick skillet over medium heat and brown the sliced chicken sausage until golden.

  • 4

    Add the chopped kale to the skillet and sauté for 2 minutes until wilted and vibrant.

  • 5

    Lower the heat and pour in the egg whites, scrambling gently until they are just set and fluffy.

  • 6

    Transfer the roasted sweet potatoes to a bowl and top with the sausage, kale, and egg white scramble.

Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

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

Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Chicken Sausage Bowl with Roasted Sweet Potatoes

Pan-seared chicken sausage and fluffy egg whites served over oven-roasted sweet potatoes and sautéed kale, finished with a dash of smoky paprika.

NUTRITION

405kcal
Protein
34.1g
Fat
9.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, cubed

1 link Chicken Sausage, sliced

3/4 cup Egg Whites

1 cup Kale, chopped

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

    Heat the remaining oil in a non-stick skillet over medium heat and brown the sliced chicken sausage until golden.

  • 4

    Add the chopped kale to the skillet and sauté for 2 minutes until wilted and vibrant.

  • 5

    Lower the heat and pour in the egg whites, scrambling gently until they are just set and fluffy.

  • 6

    Transfer the roasted sweet potatoes to a bowl and top with the sausage, kale, and egg white scramble.