YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Bowl with Spinach
Sautéed egg whites and spinach served over roasted sweet potato cubes, finished with salty turkey bacon and creamy avocado.
INGREDIENTS
180g Egg Whites
2 slices Turkey Bacon
150g Sweet Potato, cubed
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
30g Avocado, sliced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt.
Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized.
While potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until crisp.
Remove the bacon from the pan, chop into small pieces, and set aside.
In the same skillet, add the remaining olive oil and sauté the fresh spinach until just wilted.
Pour the egg whites into the skillet with the spinach and scramble gently until fully set.
Transfer the roasted sweet potatoes to a serving bowl and top with the egg white and spinach mixture.
Garnish the bowl with the crispy turkey bacon bits and fresh avocado slices before serving.