Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Enjoy a hearty and nutritious meal that features crispy roasted sweet potatoes paired with savory kale, red bell pepper, and chickpeas, all topped with perfectly poached eggs and turkey bacon. This dish is a colorful medley of textures and flavors that not only pleases your palate but also provides a balanced nutrient profile for sustained energy.

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NUTRITION

563kcal
Protein
36g
Fat
26.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 Eggs (150g total)

2 slices Turkey Bacon (56g total)

1 medium Sweet Potato (150g)

1 cup Kale (67g)

1 Red Bell Pepper (75g)

1/4 cup Chickpeas (40g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes in olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until they are tender and crispy on the edges.

  • 4

    While the sweet potatoes roast, dice the red bell pepper and roughly chop the kale. Rinse and drain the chickpeas.

  • 5

    In a large skillet over medium heat, add the turkey bacon and cook until it begins to crisp up. Remove and set aside.

  • 6

    In the same skillet, add the kale, red bell pepper, and chickpeas. Sauté for about 5 minutes until the vegetables are slightly softened.

  • 7

    Once the sweet potatoes are done, add them to the skillet and gently toss with the vegetables. Season with additional salt and pepper as desired.

  • 8

    Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls, then gently slide them into the simmering water to poach. Poach for 3-4 minutes for a runny yolk, or longer if a firmer yolk is preferred.

  • 9

    To serve, arrange the crispy hash on a plate, top with the poached eggs, and crumble the crisped turkey bacon over the top. Enjoy immediately.

Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Enjoy a hearty and nutritious meal that features crispy roasted sweet potatoes paired with savory kale, red bell pepper, and chickpeas, all topped with perfectly poached eggs and turkey bacon. This dish is a colorful medley of textures and flavors that not only pleases your palate but also provides a balanced nutrient profile for sustained energy.

NUTRITION

563kcal
Protein
36g
Fat
26.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

3 Eggs (150g total)

2 slices Turkey Bacon (56g total)

1 medium Sweet Potato (150g)

1 cup Kale (67g)

1 Red Bell Pepper (75g)

1/4 cup Chickpeas (40g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes in olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until they are tender and crispy on the edges.

  • 4

    While the sweet potatoes roast, dice the red bell pepper and roughly chop the kale. Rinse and drain the chickpeas.

  • 5

    In a large skillet over medium heat, add the turkey bacon and cook until it begins to crisp up. Remove and set aside.

  • 6

    In the same skillet, add the kale, red bell pepper, and chickpeas. Sauté for about 5 minutes until the vegetables are slightly softened.

  • 7

    Once the sweet potatoes are done, add them to the skillet and gently toss with the vegetables. Season with additional salt and pepper as desired.

  • 8

    Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls, then gently slide them into the simmering water to poach. Poach for 3-4 minutes for a runny yolk, or longer if a firmer yolk is preferred.

  • 9

    To serve, arrange the crispy hash on a plate, top with the poached eggs, and crumble the crisped turkey bacon over the top. Enjoy immediately.