YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Hash with Eggs
This hearty hash combines the natural sweetness of roasted sweet potato with nutrient-rich black beans, perfectly complemented by sautéed bell pepper, red onion, and spinach. Topped with eggs cooked to your preference, this dish is as nourishing as it is delicious, offering a satisfying blend of textures and flavors that elevate your meal time.
INGREDIENTS
1 medium Sweet Potato (150g)
2 Large Eggs
½ cup Black Beans (canned, low sodium)
½ medium Red Bell Pepper (75g)
¼ medium Red Onion (25g)
1 cup Spinach (30g)
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the sweet potato.
Peel and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, and spread onto a baking sheet.
Roast the sweet potato in the oven for 20-25 minutes or until tender and lightly caramelized, stirring halfway through.
While the sweet potato roasts, dice the red bell pepper and red onion, and roughly chop the spinach.
Heat the remaining olive oil in a skillet over medium heat. Sauté the red bell pepper, red onion, and spinach for 3-4 minutes until softened.
Add the black beans to the skillet and stir to combine with the vegetables, warming them through for about 2 minutes.
Once the sweet potato is roasted, add it to the skillet and gently mix all the ingredients together.
In a separate pan, cook the eggs to your liking (fried, scrambled, or poached) ensuring the yolks remain runny if desired.
Plate the sweet potato hash and top with the cooked eggs. Season with additional salt and pepper if needed, and serve immediately.