Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant and hearty hash that brings together the natural sweetness of roasted sweet potatoes, nutrient-packed kale, and savory black beans, topped with perfectly cooked sunny-side up eggs. This colorful dish offers a delightful blend of textures and flavors that make it as visually appealing as it is satisfying.

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NUTRITION

377kcal
Protein
18.5g
Fat
10.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup Black Beans, cooked

4 large Eggs

1/4 Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Dice the sweet potato into small cubes and chop the kale. Finely dice the onion and mince the garlic.

  • 3

    Add the diced sweet potato and onion to the skillet. Sauté for about 5-7 minutes until they start to soften.

  • 4

    Stir in the minced garlic and chopped kale, and cook for an additional 2-3 minutes until the kale wilts slightly.

  • 5

    Gently fold in the black beans and season with salt and pepper. Allow the mixture to heat through for another 2 minutes.

  • 6

    In a separate non-stick pan, cook the eggs sunny-side up until the whites are set but the yolks remain runny, about 2-3 minutes.

  • 7

    Plate a serving of the hash on a dish and top with the sunny-side up eggs. Finish with an extra sprinkle of salt and pepper if desired.

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant and hearty hash that brings together the natural sweetness of roasted sweet potatoes, nutrient-packed kale, and savory black beans, topped with perfectly cooked sunny-side up eggs. This colorful dish offers a delightful blend of textures and flavors that make it as visually appealing as it is satisfying.

NUTRITION

377kcal
Protein
18.5g
Fat
10.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup Black Beans, cooked

4 large Eggs

1/4 Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Dice the sweet potato into small cubes and chop the kale. Finely dice the onion and mince the garlic.

  • 3

    Add the diced sweet potato and onion to the skillet. Sauté for about 5-7 minutes until they start to soften.

  • 4

    Stir in the minced garlic and chopped kale, and cook for an additional 2-3 minutes until the kale wilts slightly.

  • 5

    Gently fold in the black beans and season with salt and pepper. Allow the mixture to heat through for another 2 minutes.

  • 6

    In a separate non-stick pan, cook the eggs sunny-side up until the whites are set but the yolks remain runny, about 2-3 minutes.

  • 7

    Plate a serving of the hash on a dish and top with the sunny-side up eggs. Finish with an extra sprinkle of salt and pepper if desired.