YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato and Egg Hash
Savor a vibrant medley of roasted sweet potato, hearty black beans, and a protein-packed egg ensemble, all stirred together with crisp red bell pepper, red onion, and fresh spinach. Finished with a drizzle of olive oil and sprinkled with aromatic herbs, this dish is a perfect balance of sweetness, savoriness, and a touch of earthiness, making it a satisfying meal any time of the day.
INGREDIENTS
4 large eggs
1/2 cup black beans (canned, low sodium)
1 medium sweet potato
1/2 medium red bell pepper
1/4 medium red onion
1 cup raw spinach
1 tsp extra virgin olive oil
1 tbsp chopped fresh herbs (rosemary, thyme, parsley)
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with half the olive oil, a pinch of salt, pepper, and the chopped fresh herbs.
Spread the sweet potato cubes onto the baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly crispy on the edges.
While the sweet potato roasts, finely dice the red bell pepper and red onion. Roughly chop the spinach.
In a medium bowl, whisk the eggs with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat with the remaining olive oil. Sauté the red bell pepper and red onion for 2-3 minutes until softened.
Add the black beans and spinach to the skillet. Stir until the spinach wilts, about 1-2 minutes.
Pour in the whisked eggs and gently scramble, cooking until the eggs are just set.
Once the sweet potatoes are roasted, fold them into the egg and vegetable mixture.
Give the hash a final stir to mix all ingredients well and adjust seasoning as needed before serving.