YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Breakfast Bowl
Roasted sweet potato and savory ground turkey sautéed with black beans and wilted spinach, topped with fluffy scrambled eggs for a vibrant and satisfying start to your day.
INGREDIENTS
0.25 cup sweet potato
0.25 cup black beans
2 oz ground turkey
2 large eggs
0.5 cup liquid egg whites
1 cup baby spinach
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
0.25 tsp ground cumin
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and black pepper, then roast for 20 minutes until tender and lightly browned.
While the potatoes roast, heat the remaining oil in a skillet over medium heat and add the ground turkey, breaking it apart until fully cooked.
Stir the black beans, chili powder, and cumin into the skillet with the turkey and cook for 3 minutes to allow the flavors to meld.
Add the fresh baby spinach to the skillet and stir until just wilted, then remove the turkey and bean mixture from the heat.
In a separate non-stick pan, whisk the whole eggs and egg whites together and scramble over medium-low heat until soft and fluffy before assembling your bowl.