Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

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

Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

A vibrant hash featuring tender roasted sweet potatoes, colorful bell peppers, and savory red onions tossed with hearty black beans, then crowned with perfectly fried eggs. This nutrient-packed dish brings a delightful mix of textures and warm, roasted flavors for a satisfying meal any time of the day.

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NUTRITION

596kcal
Protein
35.3g
Fat
20.4g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1 medium Bell Pepper

1/2 small Red Onion

1/3 tablespoon Olive Oil

1 cup Black Beans, drained and rinsed

3 large Eggs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the small sweet potato into 1/2-inch cubes. Cut the bell pepper into strips and thinly slice the red onion.

  • 2

    On a baking sheet, toss the sweet potato, bell pepper, and red onion with 1/3 tablespoon of olive oil. Season lightly with salt and pepper to taste.

  • 3

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

  • 4

    While the vegetables roast, rinse and drain the black beans and warm them gently in a small saucepan over low heat. Season with a pinch of salt and pepper if desired.

  • 5

    In a non-stick skillet over medium heat, fry the eggs to your liking. For a runny yolk, cook for about 2-3 minutes on one side; longer if you prefer a firmer yolk.

  • 6

    Assemble the plate by layering the roasted vegetable hash and seasoned black beans. Top with the freshly fried eggs.

  • 7

    Serve immediately, enjoying the blend of warm roasted flavors and the rich creaminess of the egg.

Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

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

Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Bell Pepper Hash with Fried Eggs

A vibrant hash featuring tender roasted sweet potatoes, colorful bell peppers, and savory red onions tossed with hearty black beans, then crowned with perfectly fried eggs. This nutrient-packed dish brings a delightful mix of textures and warm, roasted flavors for a satisfying meal any time of the day.

NUTRITION

596kcal
Protein
35.3g
Fat
20.4g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx. 100g)

1 medium Bell Pepper

1/2 small Red Onion

1/3 tablespoon Olive Oil

1 cup Black Beans, drained and rinsed

3 large Eggs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the small sweet potato into 1/2-inch cubes. Cut the bell pepper into strips and thinly slice the red onion.

  • 2

    On a baking sheet, toss the sweet potato, bell pepper, and red onion with 1/3 tablespoon of olive oil. Season lightly with salt and pepper to taste.

  • 3

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

  • 4

    While the vegetables roast, rinse and drain the black beans and warm them gently in a small saucepan over low heat. Season with a pinch of salt and pepper if desired.

  • 5

    In a non-stick skillet over medium heat, fry the eggs to your liking. For a runny yolk, cook for about 2-3 minutes on one side; longer if you prefer a firmer yolk.

  • 6

    Assemble the plate by layering the roasted vegetable hash and seasoned black beans. Top with the freshly fried eggs.

  • 7

    Serve immediately, enjoying the blend of warm roasted flavors and the rich creaminess of the egg.