Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

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

Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

Sautéed spinach and roasted sweet potatoes over fluffy quinoa, topped with ribbons of smoked salmon and a delicate poached egg.

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NUTRITION

416kcal
Protein
28.4g
Fat
15g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

1/2 cup cooked Quinoa

1 large Egg

100g Sweet Potato, cubed

1 cup Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of salt.

  • 2

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

  • 3

    While potatoes roast, heat the remaining olive oil in a pan over medium heat and sauté the spinach until just wilted.

  • 4

    Bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk is still runny.

  • 5

    Assemble the bowl by placing the warm quinoa at the base and topping it with the roasted sweet potatoes and sautéed spinach.

  • 6

    Layer the smoked salmon ribbons on top and finish with the poached egg, seasoning with black pepper if desired.

Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

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

Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Spinach Quinoa Bowl with Poached Egg

Sautéed spinach and roasted sweet potatoes over fluffy quinoa, topped with ribbons of smoked salmon and a delicate poached egg.

NUTRITION

416kcal
Protein
28.4g
Fat
15g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked Salmon

1/2 cup cooked Quinoa

1 large Egg

100g Sweet Potato, cubed

1 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of salt.

  • 2

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

  • 3

    While potatoes roast, heat the remaining olive oil in a pan over medium heat and sauté the spinach until just wilted.

  • 4

    Bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk is still runny.

  • 5

    Assemble the bowl by placing the warm quinoa at the base and topping it with the roasted sweet potatoes and sautéed spinach.

  • 6

    Layer the smoked salmon ribbons on top and finish with the poached egg, seasoning with black pepper if desired.