511
Calories
24.4g
Protein
15.3g
Fat
68.1g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Egg - 50 g (1 pcs)
- Spinach - 30 g (1 cup)
- Lemon juice - 15 ml (1 tbsp)
- Tomato - 50 g (0.5 whole)
- Sweet potato - 250 g (2 whole)
- Kale - 30 g (0.5 cup)
- Mozzarella cheese - 40 g (1 pcs)
- Corn kernel - 100 g (0.6 cup)
- Yogurt 2.5%, sugar-free - 50 ml (3 tbsp)
How to make:
- Bake your sweet potato wedges in the oven at 356 F until soft
- Boil the egg, wash the vegetables, and cut it into cubes
- Mix leafy greens with the egg, tomato, corn kernels, and mozzarella cheese
- Serve your salad with baked sweet potato. Mix yogurt, lemon juice and salt, and pour the sauce on top of your salad
