INGREDIENTS
- Wild rice or brown rice (3/4 cup, cooked)
- Baked salmon (4 oz)
- Steamed broccoli (1 cup)
- Carrot ribbons (1/2 cup)
- Lemon-tahini dressing (1 tablespoon: mix tahini, lemon juice, and water to desired consistency)
DIRECTIONS
In a skillet, heat olive oil over medium heat. Add sweet potato, onion, and bell pepper, and sauté until tender, about 8–10 minutes. Push the vegetables to one side, pour in the beaten eggs, and scramble. Stir in the spinach until wilted. Season with garlic powder, paprika, salt, and pepper.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 460
- Protein: 42g
- Carbohydrates: 48g
- Fat: 13g
- Serving Size: 1 serving
