Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

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

Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

Fluffy egg whites scrambled with wilted spinach and served alongside oven-roasted sweet potato cubes, finished with a slice of creamy avocado.

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NUTRITION

469kcal
Protein
25.9g
Fat
20g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

200 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1/2 teaspoon Garlic Powder

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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 olive oil and garlic powder until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and scramble gently until fully cooked and set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and garnish with fresh avocado.

Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

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

Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato

Fluffy egg whites scrambled with wilted spinach and served alongside oven-roasted sweet potato cubes, finished with a slice of creamy avocado.

NUTRITION

469kcal
Protein
25.9g
Fat
20g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

200 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1/2 teaspoon Garlic Powder

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 olive oil and garlic powder until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and scramble gently until fully cooked and set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and garnish with fresh avocado.