Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

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

Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

Savor this versatile dish featuring light and fluffy scrambled eggs paired with a crispy roasted sweet potato hash, tossed with nutrient-packed black beans and fresh spinach. Every bite is a harmonious blend of savory, slightly sweet, and earthy tones, making it perfect for a balanced meal any time of the day.

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NUTRITION

535kcal
Protein
34.0g
Fat
25.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100 grams Sweet Potato

1/2 cup Black Beans

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes lightly with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, in a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

  • 3

    Heat the remaining olive oil in a non-stick pan over medium heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula to create soft curds. Continue cooking until eggs are softly scrambled but still moist.

  • 4

    Meanwhile, rinse and drain the black beans. In the last 5 minutes of sweet potato roasting, add the black beans to the baking sheet to warm up and incorporate with the sweet potato hash.

  • 5

    Once the eggs are ready, remove them from heat. Plate the scrambled eggs and top with the roasted sweet potato and black bean hash. Garnish with fresh spinach and a final sprinkle of salt and pepper.

  • 6

    Serve immediately and enjoy your balanced, nutrient-rich meal.

Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

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

Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Greens

Savor this versatile dish featuring light and fluffy scrambled eggs paired with a crispy roasted sweet potato hash, tossed with nutrient-packed black beans and fresh spinach. Every bite is a harmonious blend of savory, slightly sweet, and earthy tones, making it perfect for a balanced meal any time of the day.

NUTRITION

535kcal
Protein
34.0g
Fat
25.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100 grams Sweet Potato

1/2 cup Black Beans

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes lightly with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, in a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

  • 3

    Heat the remaining olive oil in a non-stick pan over medium heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula to create soft curds. Continue cooking until eggs are softly scrambled but still moist.

  • 4

    Meanwhile, rinse and drain the black beans. In the last 5 minutes of sweet potato roasting, add the black beans to the baking sheet to warm up and incorporate with the sweet potato hash.

  • 5

    Once the eggs are ready, remove them from heat. Plate the scrambled eggs and top with the roasted sweet potato and black bean hash. Garnish with fresh spinach and a final sprinkle of salt and pepper.

  • 6

    Serve immediately and enjoy your balanced, nutrient-rich meal.