Herb-Roasted Sweet Potato and Egg Hash

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

Herb-Roasted Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Egg Hash

Enjoy a vibrant, hearty hash featuring tender herb-roasted sweet potato cubes, colorful red bell pepper and onion, and a protein-packed mix of eggs. Finished with a handful of fresh spinach and aromatic herbs, this dish offers a balanced fusion of flavors and textures that’s perfect for any time of day.

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NUTRITION

285kcal
Protein
14.3g
Fat
10.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Whole Eggs

4 large Egg Whites

1/2 cup diced Red Bell Pepper (~75g)

1/2 cup diced Yellow Onion (~80g)

1 cup Spinach (~30g)

1 tsp Olive Oil

1 tsp chopped Fresh Rosemary

1 tsp chopped Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with olive oil, chopped rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until they are tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potatoes roast, dice the red bell pepper and yellow onion. Sauté them in a non-stick pan over medium heat until they soften, about 5-7 minutes.

  • 5

    Add the spinach to the pan and cook until just wilted.

  • 6

    In a bowl, whisk together the 3 whole eggs and 4 egg whites. Pour the egg mixture over the sautéed vegetables and cook, stirring gently, until the eggs are softly scrambled.

  • 7

    Once the sweet potatoes are roasted, mix them into the egg and vegetable mixture.

  • 8

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

Herb-Roasted Sweet Potato and Egg Hash

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

Herb-Roasted Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Egg Hash

Enjoy a vibrant, hearty hash featuring tender herb-roasted sweet potato cubes, colorful red bell pepper and onion, and a protein-packed mix of eggs. Finished with a handful of fresh spinach and aromatic herbs, this dish offers a balanced fusion of flavors and textures that’s perfect for any time of day.

NUTRITION

285kcal
Protein
14.3g
Fat
10.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Whole Eggs

4 large Egg Whites

1/2 cup diced Red Bell Pepper (~75g)

1/2 cup diced Yellow Onion (~80g)

1 cup Spinach (~30g)

1 tsp Olive Oil

1 tsp chopped Fresh Rosemary

1 tsp chopped Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with olive oil, chopped rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until they are tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potatoes roast, dice the red bell pepper and yellow onion. Sauté them in a non-stick pan over medium heat until they soften, about 5-7 minutes.

  • 5

    Add the spinach to the pan and cook until just wilted.

  • 6

    In a bowl, whisk together the 3 whole eggs and 4 egg whites. Pour the egg mixture over the sautéed vegetables and cook, stirring gently, until the eggs are softly scrambled.

  • 7

    Once the sweet potatoes are roasted, mix them into the egg and vegetable mixture.

  • 8

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