YOUR SOLIN GENERATED RECIPE
Boiled Eggs with Roasted Sweet Potato & Broccoli Power Bowl
Roasted sweet potatoes and broccoli florets served over nutty brown rice with creamy cottage cheese and jammy soft-boiled eggs for a satisfying, nutrient-dense bowl.
INGREDIENTS
2 large Eggs
1 cup Cottage cheese
0.25 cup Cooked brown rice
0.5 cup Diced sweet potato
1 cup Broccoli florets
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the diced sweet potato and broccoli florets on the sheet, drizzle with avocado oil, and season with sea salt, black pepper, and garlic powder.
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are crispy.
While vegetables roast, bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 7 minutes for a jammy yolk.
Immediately transfer the eggs to an ice bath for 3 minutes, then peel and slice them in half.
To assemble, place the cooked brown rice and cottage cheese in a bowl, top with the roasted vegetables, and finish with the soft-boiled eggs.