YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Bowl with Sautéed Spinach
Pan-seared egg whites and roasted sweet potatoes served with wilted spinach and turkey bacon, finished with a slice of creamy avocado.
INGREDIENTS
1 cup Liquid Egg Whites
3 slices Turkey Bacon
150g Sweet Potato, cubed
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
40g Fresh Avocado
PREPARATION
Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes until they are tender and golden brown.
While the potatoes roast, place the turkey bacon in a large skillet over medium heat and cook until it reaches your desired level of crispiness, then remove and chop.
In the same skillet, add the remaining olive oil and sauté the baby spinach until it is just wilted, then set it aside.
Wipe the skillet if needed, then pour in the egg whites and scramble them gently over medium-low heat until they are fully set and fluffy.
Assemble your bowl by layering the roasted sweet potatoes, sautéed spinach, and scrambled egg whites.
Top the bowl with the chopped crispy turkey bacon and fresh avocado slices before serving.