YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Bowl with Roasted Sweet Potatoes
Pan-seared egg whites and crispy turkey bacon served over oven-roasted sweet potato cubes and wilted spinach, finished with a sprinkle of smoky paprika.
INGREDIENTS
2 slices Turkey Bacon
0.75 cup Liquid Egg Whites
250g Sweet Potato, cubed
1 tbsp Avocado Oil
2 cups Baby Spinach
0.5 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and the smoked paprika until evenly coated.
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
While the potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispiness.
Remove the bacon from the pan, chop it into bite-sized pieces, and set aside.
In the same skillet, add the remaining avocado oil and the baby spinach, sautéing until just wilted.
Pour the liquid egg whites into the skillet with the spinach and scramble until fully cooked and opaque.
Assemble your bowl by layering the roasted sweet potatoes, the spinach and egg white scramble, and the crispy turkey bacon pieces.