Roasted Sweet Potato and Beet Hash

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

Roasted Sweet Potato and Beet Hash

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Beet Hash

Delight in a vibrant hash featuring tender roasted sweet potato and earthy beet, elevated with fluffy egg whites and a whole egg for a nourishing meal. A sprinkle of black beans adds texture while a dash of olive oil enriches the flavor profile. This dish is both visually appealing and satisfying, perfectly balanced for your health goals.

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NUTRITION

435kcal
Protein
32g
Fat
10.4g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Beet (100g)

4 large Egg Whites (132g)

1 large Whole Egg (50g)

1/2 cup Black Beans (130g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel the sweet potato and beet, then dice them into small, uniform cubes.

  • 3

    Toss the chopped sweet potato and beet with a teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the black beans and warm them up for about 2-3 minutes.

  • 6

    In a bowl, whisk together the egg whites and whole egg. Pour the eggs into the pan with the black beans and scramble until just set.

  • 7

    Once the roasted vegetables are done, combine them with the scrambled eggs and beans in the pan. Gently stir to mix the flavors.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.

Roasted Sweet Potato and Beet Hash

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

Roasted Sweet Potato and Beet Hash

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Beet Hash

Delight in a vibrant hash featuring tender roasted sweet potato and earthy beet, elevated with fluffy egg whites and a whole egg for a nourishing meal. A sprinkle of black beans adds texture while a dash of olive oil enriches the flavor profile. This dish is both visually appealing and satisfying, perfectly balanced for your health goals.

NUTRITION

435kcal
Protein
32g
Fat
10.4g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Beet (100g)

4 large Egg Whites (132g)

1 large Whole Egg (50g)

1/2 cup Black Beans (130g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel the sweet potato and beet, then dice them into small, uniform cubes.

  • 3

    Toss the chopped sweet potato and beet with a teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the black beans and warm them up for about 2-3 minutes.

  • 6

    In a bowl, whisk together the egg whites and whole egg. Pour the eggs into the pan with the black beans and scramble until just set.

  • 7

    Once the roasted vegetables are done, combine them with the scrambled eggs and beans in the pan. Gently stir to mix the flavors.

  • 8

    Adjust seasoning with additional salt and pepper if needed, then serve warm.