Protein-Packed Sweet Potato Hash with Eggs

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

Protein-Packed Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Hash with Eggs

Enjoy a vibrant and satisfying dish featuring tender sweet potato cubes, colorful bell pepper and red onion, and a hearty boost of black beans, all tossed with fresh spinach and lightly sautéed in olive oil. Topped with perfectly cooked eggs, this hash offers a cozy, nutrient-dense meal that's as delicious as it is energizing.

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NUTRITION

376kcal
Protein
20.1g
Fat
14.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 cup Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the black beans.

  • 2

    Dice the red bell pepper and finely chop the red onion.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes, season lightly with salt and pepper, and sauté for about 7-10 minutes until tender.

  • 4

    Add the red bell pepper and red onion to the skillet. Continue cooking for another 3-4 minutes until the vegetables soften.

  • 5

    Stir in the black beans and fresh spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 6

    In a separate pan or in a cleared section of the skillet, cook the eggs to your liking (fried or poached works well) ensuring the yolks remain runny, if desired.

  • 7

    Plate the vegetable hash and top with the cooked eggs. Serve warm and enjoy immediately.

Protein-Packed Sweet Potato Hash with Eggs

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

Protein-Packed Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sweet Potato Hash with Eggs

Enjoy a vibrant and satisfying dish featuring tender sweet potato cubes, colorful bell pepper and red onion, and a hearty boost of black beans, all tossed with fresh spinach and lightly sautéed in olive oil. Topped with perfectly cooked eggs, this hash offers a cozy, nutrient-dense meal that's as delicious as it is energizing.

NUTRITION

376kcal
Protein
20.1g
Fat
14.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 cup Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the black beans.

  • 2

    Dice the red bell pepper and finely chop the red onion.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes, season lightly with salt and pepper, and sauté for about 7-10 minutes until tender.

  • 4

    Add the red bell pepper and red onion to the skillet. Continue cooking for another 3-4 minutes until the vegetables soften.

  • 5

    Stir in the black beans and fresh spinach, cooking until the spinach wilts, about 1-2 minutes.

  • 6

    In a separate pan or in a cleared section of the skillet, cook the eggs to your liking (fried or poached works well) ensuring the yolks remain runny, if desired.

  • 7

    Plate the vegetable hash and top with the cooked eggs. Serve warm and enjoy immediately.