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

Enjoy a vibrant mix of roasted sweet potato, bell pepper, red onion, and spinach tossed with hearty chickpeas and perfectly roasted eggs. This dish brings a delightful contrast of textures and flavors, with caramelized veggies and soft-cooked eggs, all cooked on a single sheet pan for minimal cleanup and maximum taste.

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NUTRITION

642kcal
Protein
35.7g
Fat
29.7g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 medium Sweet Potato (114g)

1/2 cup canned Chickpeas (125g)

1 medium Red Bell Pepper (120g)

1/2 medium Red Onion (50g)

1 cup Spinach (30g)

1/2 tbsp Olive Oil (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Cut the red bell pepper into strips and slice the red onion into thin wedges.

  • 3

    Place the sweet potato, bell pepper, and red onion on the sheet pan. If using olive oil, lightly drizzle or spray the vegetables with 1/2 tablespoon of olive oil. Season with salt and pepper.

  • 4

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

  • 5

    While the vegetables are roasting, rinse and drain the chickpeas. After the vegetables have roasted for about 15 minutes, add the chickpeas to the pan and toss to combine.

  • 6

    Once the vegetables and chickpeas are nearly done, make small wells among the veggies and crack an egg into each well (or arrange eggs carefully on the pan). Return the sheet pan to the oven and roast for an additional 8-10 minutes, until the eggs are cooked to your desired doneness.

  • 7

    In the final minute of cooking, toss in the spinach so it wilts slightly without overcooking.

  • 8

    Remove from the oven, season with additional salt and pepper if desired, and serve immediately, enjoying a nourishing hash that's perfect for any 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

Enjoy a vibrant mix of roasted sweet potato, bell pepper, red onion, and spinach tossed with hearty chickpeas and perfectly roasted eggs. This dish brings a delightful contrast of textures and flavors, with caramelized veggies and soft-cooked eggs, all cooked on a single sheet pan for minimal cleanup and maximum taste.

NUTRITION

642kcal
Protein
35.7g
Fat
29.7g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 medium Sweet Potato (114g)

1/2 cup canned Chickpeas (125g)

1 medium Red Bell Pepper (120g)

1/2 medium Red Onion (50g)

1 cup Spinach (30g)

1/2 tbsp Olive Oil (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Cut the red bell pepper into strips and slice the red onion into thin wedges.

  • 3

    Place the sweet potato, bell pepper, and red onion on the sheet pan. If using olive oil, lightly drizzle or spray the vegetables with 1/2 tablespoon of olive oil. Season with salt and pepper.

  • 4

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

  • 5

    While the vegetables are roasting, rinse and drain the chickpeas. After the vegetables have roasted for about 15 minutes, add the chickpeas to the pan and toss to combine.

  • 6

    Once the vegetables and chickpeas are nearly done, make small wells among the veggies and crack an egg into each well (or arrange eggs carefully on the pan). Return the sheet pan to the oven and roast for an additional 8-10 minutes, until the eggs are cooked to your desired doneness.

  • 7

    In the final minute of cooking, toss in the spinach so it wilts slightly without overcooking.

  • 8

    Remove from the oven, season with additional salt and pepper if desired, and serve immediately, enjoying a nourishing hash that's perfect for any meal.