Steak and Egg Scramble with Roasted Sweet Potatoes

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

Steak and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Egg Scramble with Roasted Sweet Potatoes

Pan-seared sirloin strips scrambled with farm-fresh eggs and sautéed peppers, served over oven-roasted sweet potato cubes for a savory, caramelized finish.

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NUTRITION

503kcal
Protein
23.9g
Fat
25.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Sirloin Steak, thinly sliced

1 Large Egg

200 grams Sweet Potato, cubed

1 tablespoon Avocado Oil

1/2 cup Red Bell Pepper, diced

1 cup Baby Spinach

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the steak strips to the skillet and sear for 2 minutes until browned, then remove and set aside.

  • 5

    In the same skillet, sauté the diced red bell pepper and baby spinach until the spinach is wilted and peppers are slightly softened.

  • 6

    Lower the heat to medium, return the steak to the pan, and pour in the whisked egg.

  • 7

    Gently scramble the mixture until the egg is just set and fluffy.

  • 8

    Portion the roasted sweet potatoes onto a plate and top with the steak and egg scramble.

Steak and Egg Scramble with Roasted Sweet Potatoes

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

Steak and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Egg Scramble with Roasted Sweet Potatoes

Pan-seared sirloin strips scrambled with farm-fresh eggs and sautéed peppers, served over oven-roasted sweet potato cubes for a savory, caramelized finish.

NUTRITION

503kcal
Protein
23.9g
Fat
25.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Sirloin Steak, thinly sliced

1 Large Egg

200 grams Sweet Potato, cubed

1 tablespoon Avocado Oil

1/2 cup Red Bell Pepper, diced

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the steak strips to the skillet and sear for 2 minutes until browned, then remove and set aside.

  • 5

    In the same skillet, sauté the diced red bell pepper and baby spinach until the spinach is wilted and peppers are slightly softened.

  • 6

    Lower the heat to medium, return the steak to the pan, and pour in the whisked egg.

  • 7

    Gently scramble the mixture until the egg is just set and fluffy.

  • 8

    Portion the roasted sweet potatoes onto a plate and top with the steak and egg scramble.