Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

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

Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

Enjoy an energizing meal featuring perfectly poached eggs paired with a silky avocado and Greek yogurt sauce. Crispy roasted sweet potato hash and a touch of black beans add delightful texture and a burst of flavor, creating a balanced dish that’s as nutritious as it is satisfying.

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NUTRITION

571kcal
Protein
33.2g
Fat
28.7g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 avocado

1 medium sweet potato

1/4 cup black beans (no salt added)

1/3 cup nonfat Greek yogurt

1/2 teaspoon olive oil

1 tablespoon lime juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until crispy on the edges.

  • 3

    While the sweet potato is roasting, bring a pot of water to a gentle simmer. Crack each egg into a small ramekin and gently slide them into the simmering water. Poach eggs for about 3-4 minutes, or until desired doneness is achieved. Remove with a slotted spoon and set aside.

  • 4

    In a blender or food processor, combine the avocado, nonfat Greek yogurt, lime juice, a pinch of salt, and pepper. Blend until smooth to create a creamy sauce.

  • 5

    Warm the black beans in a small saucepan over low heat until heated through.

  • 6

    Plate by layering the roasted sweet potato hash and warming black beans. Top with the freshly poached eggs and drizzle generously with the creamy avocado sauce. Serve immediately.

Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

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

Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Creamy Avocado Sauce and Crispy Sweet Potato Hash

Enjoy an energizing meal featuring perfectly poached eggs paired with a silky avocado and Greek yogurt sauce. Crispy roasted sweet potato hash and a touch of black beans add delightful texture and a burst of flavor, creating a balanced dish that’s as nutritious as it is satisfying.

NUTRITION

571kcal
Protein
33.2g
Fat
28.7g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 avocado

1 medium sweet potato

1/4 cup black beans (no salt added)

1/3 cup nonfat Greek yogurt

1/2 teaspoon olive oil

1 tablespoon lime juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until crispy on the edges.

  • 3

    While the sweet potato is roasting, bring a pot of water to a gentle simmer. Crack each egg into a small ramekin and gently slide them into the simmering water. Poach eggs for about 3-4 minutes, or until desired doneness is achieved. Remove with a slotted spoon and set aside.

  • 4

    In a blender or food processor, combine the avocado, nonfat Greek yogurt, lime juice, a pinch of salt, and pepper. Blend until smooth to create a creamy sauce.

  • 5

    Warm the black beans in a small saucepan over low heat until heated through.

  • 6

    Plate by layering the roasted sweet potato hash and warming black beans. Top with the freshly poached eggs and drizzle generously with the creamy avocado sauce. Serve immediately.