Spicy Sweet Potato Black Bean Hash

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

Spicy Sweet Potato Black Bean Hash

YOUR SOLIN GENERATED RECIPE

Spicy Sweet Potato Black Bean Hash

This vibrant dish fuses the natural sweetness of roasted sweet potatoes with hearty black beans, enhanced by colorful bell peppers and onions, and rounded out with perfectly cooked eggs. The enticing blend of spices gives it a mildly spicy kick, making it a versatile and satisfying option for any meal of the day.

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NUTRITION

554kcal
Protein
44.4g
Fat
16g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

2 large Eggs

1/2 medium Red Bell Pepper

1/4 small Yellow Onion

1 teaspoon Olive Oil

1 teaspoon Cayenne Pepper

1 teaspoon Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

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

  • 3

    Chop the red bell pepper and thinly slice the yellow onion.

  • 4

    Add the diced sweet potato to the skillet and cook for about 7-8 minutes until it starts to soften.

  • 5

    Add the chopped bell pepper and onion to the skillet, stirring occasionally until the vegetables are tender, about 5 minutes more.

  • 6

    Stir in the black beans, cayenne pepper, cumin, salt, and black pepper. Allow the spices to meld with the vegetables for 2 minutes.

  • 7

    In a separate pan, gently cook the eggs to your liking (fried, poached, or scrambled) ensuring the yolks remain runny if preferred.

  • 8

    Plate the spicy sweet potato and black bean hash and top with the cooked eggs. Serve warm.

Spicy Sweet Potato Black Bean Hash

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

Spicy Sweet Potato Black Bean Hash

YOUR SOLIN GENERATED RECIPE

Spicy Sweet Potato Black Bean Hash

This vibrant dish fuses the natural sweetness of roasted sweet potatoes with hearty black beans, enhanced by colorful bell peppers and onions, and rounded out with perfectly cooked eggs. The enticing blend of spices gives it a mildly spicy kick, making it a versatile and satisfying option for any meal of the day.

NUTRITION

554kcal
Protein
44.4g
Fat
16g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

2 large Eggs

1/2 medium Red Bell Pepper

1/4 small Yellow Onion

1 teaspoon Olive Oil

1 teaspoon Cayenne Pepper

1 teaspoon Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

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

  • 3

    Chop the red bell pepper and thinly slice the yellow onion.

  • 4

    Add the diced sweet potato to the skillet and cook for about 7-8 minutes until it starts to soften.

  • 5

    Add the chopped bell pepper and onion to the skillet, stirring occasionally until the vegetables are tender, about 5 minutes more.

  • 6

    Stir in the black beans, cayenne pepper, cumin, salt, and black pepper. Allow the spices to meld with the vegetables for 2 minutes.

  • 7

    In a separate pan, gently cook the eggs to your liking (fried, poached, or scrambled) ensuring the yolks remain runny if preferred.

  • 8

    Plate the spicy sweet potato and black bean hash and top with the cooked eggs. Serve warm.