Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

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

Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

A vibrant and hearty sheet pan dish featuring tender roasted sweet potato cubes, nutrient-packed kale, and savory chickpeas, all topped with perfectly roasted eggs. This one-pan meal bursts with a harmonious blend of smoky spices and fresh vegetables, offering a deliciously satisfying bite for any time of day.

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NUTRITION

388kcal
Protein
19.6g
Fat
10.7g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup cooked Chickpeas

1/2 medium Red Bell Pepper, sliced

1/4 small Yellow Onion, chopped

4 Large Eggs

1/2 tsp Olive Oil (spray)

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Rinse and drain the chickpeas.

  • 3

    On a sheet pan, combine the diced sweet potato, chopped kale, sliced red bell pepper, and chopped onion. Lightly spray with olive oil and sprinkle smoked paprika, salt, and pepper. Toss everything evenly.

  • 4

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

  • 5

    Remove the pan from the oven and create 4 small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain runny, or to your desired doneness.

  • 7

    Remove from the oven, serve warm, and enjoy your nutrient-packed sheet pan hash.

Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

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

Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Hash with Eggs

A vibrant and hearty sheet pan dish featuring tender roasted sweet potato cubes, nutrient-packed kale, and savory chickpeas, all topped with perfectly roasted eggs. This one-pan meal bursts with a harmonious blend of smoky spices and fresh vegetables, offering a deliciously satisfying bite for any time of day.

NUTRITION

388kcal
Protein
19.6g
Fat
10.7g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup cooked Chickpeas

1/2 medium Red Bell Pepper, sliced

1/4 small Yellow Onion, chopped

4 Large Eggs

1/2 tsp Olive Oil (spray)

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Rinse and drain the chickpeas.

  • 3

    On a sheet pan, combine the diced sweet potato, chopped kale, sliced red bell pepper, and chopped onion. Lightly spray with olive oil and sprinkle smoked paprika, salt, and pepper. Toss everything evenly.

  • 4

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

  • 5

    Remove the pan from the oven and create 4 small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain runny, or to your desired doneness.

  • 7

    Remove from the oven, serve warm, and enjoy your nutrient-packed sheet pan hash.