Name: Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 150g Sweet Potato; 2 cups Fresh Spinach; 1 tbsp Avocado Oil; 1/4 tsp Garlic Powder

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Soft scrambled eggs served with sautéed spinach and roasted sweet potato cubes that are perfectly tender and caramelized.

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NUTRITION

Protein

16.9g

Fat

23.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

150g Sweet Potato

2 cups Fresh Spinach

1 tbsp Avocado Oil

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel the sweet potato and cut it into 1/2-inch cubes.
3
Toss the sweet potato cubes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.
4
Roast for 20-25 minutes until the sweet potatoes are tender and caramelized.
5
In a non-stick skillet over medium heat, add the remaining avocado oil, spinach, and garlic powder.
6
Sauté the spinach for 1-2 minutes until just wilted.
7
Whisk the eggs in a small bowl and pour them into the skillet with the spinach.
8
Stir gently with a spatula until the eggs are softly scrambled and fully cooked.
9
Serve the scrambled eggs and spinach immediately alongside the warm roasted sweet potatoes.