Roasted Asparagus and Broccolini Rice Bowl

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

Roasted Asparagus and Broccolini Rice Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Asparagus and Broccolini Rice Bowl

Oven-roasted asparagus and broccolini served over fluffy sushi rice with soft-scrambled egg whites and a jammy egg for a vibrant, protein-packed start to your day.

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NUTRITION

518kcal
Protein
50.7g
Fat
14.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked sushi rice

1.25 cup liquid egg whites

1 large egg

1 cup asparagus spears

1 cup broccolini florets

0.5 tbsp extra virgin olive oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and broccolini, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 12 to 15 minutes until they are tender and show beautiful charred edges.

  • 4

    While the veggies roast, bring a small pot of water to a boil, carefully lower in the whole egg, and simmer for 6.5 minutes before chilling in an ice bath.

  • 5

    Warm the cooked sushi rice in a small pan or microwave until it is steaming and fluffy.

  • 6

    In a non-stick skillet over medium-low heat, gently cook the liquid egg whites, stirring constantly until they reach a soft, pillowy consistency.

  • 7

    Divide the rice into a bowl, top with the scrambled egg whites and roasted vegetables, then finish with the halved jammy egg, tamari, and sesame seeds.

Roasted Asparagus and Broccolini Rice Bowl

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

Roasted Asparagus and Broccolini Rice Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Asparagus and Broccolini Rice Bowl

Oven-roasted asparagus and broccolini served over fluffy sushi rice with soft-scrambled egg whites and a jammy egg for a vibrant, protein-packed start to your day.

NUTRITION

518kcal
Protein
50.7g
Fat
14.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked sushi rice

1.25 cup liquid egg whites

1 large egg

1 cup asparagus spears

1 cup broccolini florets

0.5 tbsp extra virgin olive oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and broccolini, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 12 to 15 minutes until they are tender and show beautiful charred edges.

  • 4

    While the veggies roast, bring a small pot of water to a boil, carefully lower in the whole egg, and simmer for 6.5 minutes before chilling in an ice bath.

  • 5

    Warm the cooked sushi rice in a small pan or microwave until it is steaming and fluffy.

  • 6

    In a non-stick skillet over medium-low heat, gently cook the liquid egg whites, stirring constantly until they reach a soft, pillowy consistency.

  • 7

    Divide the rice into a bowl, top with the scrambled egg whites and roasted vegetables, then finish with the halved jammy egg, tamari, and sesame seeds.