Spinach, Mushroom & Egg White Power Bowl

Name: Spinach, Mushroom & Egg White Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 1/2 lb (680 g) Yukon gold potatoes, diced; 2 tablespoons (30 ml) olive oil, divided; 1 teaspoon (5 ml) kosher salt, divided; 8 oz (227 g) cremini mushrooms, sliced; 2 cloves garlic, finely minced; 3 cups (720 ml) baby spinach; 2 cups (480 ml) liquid egg whites; 1/3 cup (80 ml) goat cheese, crumbled; 1/4 teaspoon (1.3 ml) black pepper

Egg whites with sautéed mushrooms, spinach and goat cheese over roasted potatoes.

By the Bowlyra kitchen Updated November 11, 2026

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: 4 bowls

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Spinach, Mushroom & Egg White Power Bowl with roasted potatoes, egg whites, goat cheese and mushrooms in a pale gray ceramic bowl

Egg whites are mild on their own, so this bowl leans on browned mushrooms, garlic and tangy goat cheese for flavor. Roasted potatoes make it filling.

Why this recipe works

Browning the mushrooms first adds savory depth that egg whites lack. Goat cheese adds richness.

Ingredient notes

Carton egg whites are pasteurized and convenient.

Common mistakes

Overcooking the whites until rubbery.
Crowding the mushrooms.

What to serve with it

Hot sauce or salsa.

Meal prep

Reheats reasonably for 3 days.

More bowls like this

Cooking tips

Don't salt the mushrooms until they've browned. Cook the whites gently.

Swaps and variations

Use whole eggs. Use feta.

Storing and reheating

Refrigerate within 2 hours for up to 3 days.

Recipe