Name: Roasted Butternut Squash and Egg Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup butternut squash; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup kale; 2 large eggs; 0.75 cup egg whites; 0.25 whole avocado; 1 tbsp hemp seeds; 2 tbsp plain Greek yogurt

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

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Egg Bowl

Roasted butternut squash cubes and wilted kale form a vibrant base for fluffy scrambled eggs, topped with creamy avocado and nutty hemp seeds.

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NUTRITION

Protein

43.8g

Fat

27.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

2 large eggs

0.75 cup egg whites

0.25 whole avocado

1 tbsp hemp seeds

2 tbsp plain Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 20-25 minutes until the edges are golden brown and the centers are tender.
4
While the squash roasts, place the chopped kale in a non-stick skillet over medium heat with a splash of water, sautéing until wilted.
5
In a small bowl, whisk together the whole eggs and egg whites until well combined.
6
Pour the egg mixture into the skillet with the kale and scramble gently until just set and fluffy.
7
Transfer the roasted squash and egg-kale mixture to a serving bowl.
8
Garnish with avocado slices, hemp seeds, and a dollop of Greek yogurt before serving.