Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

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

Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

Pan-scrambled eggs and lean turkey tossed with colorful peppers and wilted spinach, served with golden roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

507kcal
Protein
30.9g
Fat
25.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

1 teaspoon Extra Virgin Olive Oil

2.5 ounces Ground Turkey (93% lean)

2 large Eggs

0.5 cup Red Bell Pepper

1 cup Baby Spinach

30 grams Avocado

2 tablespoons Onion

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    In a non-stick skillet over medium heat, add the remaining oil and brown the ground turkey with diced onions and peppers.

  • 4

    Whisk the eggs in a small bowl and pour into the skillet once the turkey is fully cooked.

  • 5

    Gently fold in the baby spinach until just wilted and the eggs are set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

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

Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Turkey Veggie Scramble with Roasted Sweet Potatoes

Pan-scrambled eggs and lean turkey tossed with colorful peppers and wilted spinach, served with golden roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

507kcal
Protein
30.9g
Fat
25.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

1 teaspoon Extra Virgin Olive Oil

2.5 ounces Ground Turkey (93% lean)

2 large Eggs

0.5 cup Red Bell Pepper

1 cup Baby Spinach

30 grams Avocado

2 tablespoons Onion

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    In a non-stick skillet over medium heat, add the remaining oil and brown the ground turkey with diced onions and peppers.

  • 4

    Whisk the eggs in a small bowl and pour into the skillet once the turkey is fully cooked.

  • 5

    Gently fold in the baby spinach until just wilted and the eggs are set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.