Sheet Pan Roasted Veggie and Egg Hash

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

Sheet Pan Roasted Veggie and Egg Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Hash

Savor this uplifting and hearty hash that marries roasted vegetables and tofu with perfectly cooked eggs. The medley of sweet potato, broccoli, and red bell pepper is lightly tossed with olive oil and seasonings, delivering a satisfying balance of textures and flavors. Ideal for breakfast, lunch, or dinner, this meal is a wholesome, vibrant dish designed to fuel your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
21.2g
Fat
15g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup diced Extra Firm Tofu

1 medium Sweet Potato

1 cup Broccoli

1/2 Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes, chop the broccoli into florets, and dice the red bell pepper.

  • 3

    In a large mixing bowl, combine the sweet potato, broccoli, red bell pepper, and diced tofu. Drizzle with olive oil, and season with salt and pepper.

  • 4

    Spread the mixture evenly on a sheet pan, and roast in the oven for about 20-25 minutes or until the vegetables are tender and the tofu has a slight golden edge.

  • 5

    While the veggies roast, heat a non-stick skillet over medium heat and cook the eggs to your preference (fried, scrambled, or poached work great).

  • 6

    Once the veggies are done, plate them and top with the cooked eggs.

  • 7

    Serve immediately and enjoy this nutrient-packed, balanced meal.

Sheet Pan Roasted Veggie and Egg Hash

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

Sheet Pan Roasted Veggie and Egg Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Hash

Savor this uplifting and hearty hash that marries roasted vegetables and tofu with perfectly cooked eggs. The medley of sweet potato, broccoli, and red bell pepper is lightly tossed with olive oil and seasonings, delivering a satisfying balance of textures and flavors. Ideal for breakfast, lunch, or dinner, this meal is a wholesome, vibrant dish designed to fuel your day.

NUTRITION

343kcal
Protein
21.2g
Fat
15g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup diced Extra Firm Tofu

1 medium Sweet Potato

1 cup Broccoli

1/2 Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes, chop the broccoli into florets, and dice the red bell pepper.

  • 3

    In a large mixing bowl, combine the sweet potato, broccoli, red bell pepper, and diced tofu. Drizzle with olive oil, and season with salt and pepper.

  • 4

    Spread the mixture evenly on a sheet pan, and roast in the oven for about 20-25 minutes or until the vegetables are tender and the tofu has a slight golden edge.

  • 5

    While the veggies roast, heat a non-stick skillet over medium heat and cook the eggs to your preference (fried, scrambled, or poached work great).

  • 6

    Once the veggies are done, plate them and top with the cooked eggs.

  • 7

    Serve immediately and enjoy this nutrient-packed, balanced meal.