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

Savor a hearty, herb-infused egg hash featuring tender roasted sweet potato cubes, vibrant red bell pepper, and nutritious spinach, complemented by black beans for an extra protein boost. This dish strikes the perfect balance between satisfying comfort and wholesome nourishment.

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NUTRITION

559kcal
Protein
35.9g
Fat
25.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs (200g total)

1 cup Spinach (30g)

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

1/4 cup diced Onion (40g)

1 teaspoon Olive Oil (4g)

1/3 cup Black Beans (90g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cube the sweet potato into bite-sized pieces and toss with olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly crisped on the edges.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the diced onion and red bell pepper; sauté for 3-4 minutes until softened.

  • 5

    Add the spinach and black beans to the skillet, stirring until the spinach wilts, about 1-2 minutes.

  • 6

    Crack the eggs directly over the vegetable mixture in the skillet. Let them cook to your desired doneness, or scramble them gently with the vegetables.

  • 7

    Once the sweet potatoes are roasted, stir them into the skillet to combine all flavors.

  • 8

    Season with additional 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

Savor a hearty, herb-infused egg hash featuring tender roasted sweet potato cubes, vibrant red bell pepper, and nutritious spinach, complemented by black beans for an extra protein boost. This dish strikes the perfect balance between satisfying comfort and wholesome nourishment.

NUTRITION

559kcal
Protein
35.9g
Fat
25.5g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs (200g total)

1 cup Spinach (30g)

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

1/4 cup diced Onion (40g)

1 teaspoon Olive Oil (4g)

1/3 cup Black Beans (90g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cube the sweet potato into bite-sized pieces and toss with olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly crisped on the edges.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the diced onion and red bell pepper; sauté for 3-4 minutes until softened.

  • 5

    Add the spinach and black beans to the skillet, stirring until the spinach wilts, about 1-2 minutes.

  • 6

    Crack the eggs directly over the vegetable mixture in the skillet. Let them cook to your desired doneness, or scramble them gently with the vegetables.

  • 7

    Once the sweet potatoes are roasted, stir them into the skillet to combine all flavors.

  • 8

    Season with additional salt and pepper if needed, and serve warm.