Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

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

Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

Pan-scrambled egg whites with fresh spinach and chickpeas, served with turmeric-roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

489kcal
Protein
42g
Fat
15.1g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Liquid Egg Whites

1/3 cup Canned Chickpeas, rinsed

3/4 cup Cubed Sweet Potato

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1/2 teaspoon Ground Turmeric

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and the ground turmeric until evenly coated.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20 minutes until tender and the edges are slightly caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the rinsed chickpeas and fresh spinach to the skillet, sautéing for 2-3 minutes until the spinach is fully wilted.

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring gently and constantly until the whites are set and fluffy.

  • 7

    Transfer the scramble to a bowl and top with the warm roasted sweet potatoes and fresh avocado slices.

Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

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

Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Chickpeas, and Roasted Sweet Potato

Pan-scrambled egg whites with fresh spinach and chickpeas, served with turmeric-roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

489kcal
Protein
42g
Fat
15.1g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Liquid Egg Whites

1/3 cup Canned Chickpeas, rinsed

3/4 cup Cubed Sweet Potato

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1/2 teaspoon Ground Turmeric

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and the ground turmeric until evenly coated.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20 minutes until tender and the edges are slightly caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the rinsed chickpeas and fresh spinach to the skillet, sautéing for 2-3 minutes until the spinach is fully wilted.

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring gently and constantly until the whites are set and fluffy.

  • 7

    Transfer the scramble to a bowl and top with the warm roasted sweet potatoes and fresh avocado slices.