YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato and Kale Breakfast Bowl with Sunny-Side Up Eggs
A vibrant, nutrient-packed bowl featuring crispy roasted sweet potato cubes tossed with sautéed kale, complemented by hearty black beans and crowned with perfectly sunny-side up eggs. This dish delivers a savory and satisfying balance of textures and flavors, making it a delightful start to your day.
INGREDIENTS
4 Large Eggs
100g Sweet Potato
1 cup Chopped Kale
1/2 cup Black Beans (canned, no salt added)
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and dice the sweet potato into small cubes. Toss them with half the teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes until crispy.
While the sweet potato is roasting, rinse and chop the kale. Sauté it lightly in a non-stick pan with a tiny drizzle of olive oil, salt, and pepper for 3-4 minutes until wilted but still vibrant.
Rinse the black beans and gently warm them in a small saucepan over low heat, seasoning with a little salt and pepper if desired.
In a separate non-stick skillet, heat a few drops of olive oil over medium heat and crack the eggs carefully. Cook them sunny-side up until the whites are set but the yolks remain runny, about 3-4 minutes.
Assemble your bowl by layering the roasted sweet potato, sautéed kale, and warmed black beans. Top with the sunny-side up eggs, and finish with a light sprinkle of salt and pepper.
Serve immediately and enjoy your nutritious, balanced breakfast bowl.