Crispy Sweet Potato Hash with Poached Eggs and Avocado

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

Crispy Sweet Potato Hash with Poached Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Avocado

Enjoy a vibrant and satisfying dish where perfectly crisped sweet potato meets savory poached eggs and a hint of richness from avocado, all accentuated with a touch of turkey bacon and hearty black beans. The medley of textures and flavors creates an indulgent yet balanced meal that’s as nourishing as it is delicious.

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NUTRITION

533kcal
Protein
34.8g
Fat
26.2g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs (poached)

2 slices Turkey Bacon

1/2 cup Black Beans

1/4 portion Avocado (~50g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the black beans in a colander and set aside.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Add the diced sweet potato and sauté, stirring occasionally, until tender and crisp along the edges, about 10 minutes.

  • 3

    Add the black beans to the pan during the last 3 minutes of cooking to warm them through.

  • 4

    Meanwhile, in a small saucepan, bring water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 5

    In a separate pan, crisp the turkey bacon until lightly browned.

  • 6

    Plate the sweet potato and black bean hash, top with the poached eggs, and arrange the turkey bacon on the side.

  • 7

    Finish by adding sliced avocado or gently mashing the avocado over the top. Season with salt and pepper to taste before serving.

Crispy Sweet Potato Hash with Poached Eggs and Avocado

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

Crispy Sweet Potato Hash with Poached Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Avocado

Enjoy a vibrant and satisfying dish where perfectly crisped sweet potato meets savory poached eggs and a hint of richness from avocado, all accentuated with a touch of turkey bacon and hearty black beans. The medley of textures and flavors creates an indulgent yet balanced meal that’s as nourishing as it is delicious.

NUTRITION

533kcal
Protein
34.8g
Fat
26.2g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs (poached)

2 slices Turkey Bacon

1/2 cup Black Beans

1/4 portion Avocado (~50g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the black beans in a colander and set aside.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Add the diced sweet potato and sauté, stirring occasionally, until tender and crisp along the edges, about 10 minutes.

  • 3

    Add the black beans to the pan during the last 3 minutes of cooking to warm them through.

  • 4

    Meanwhile, in a small saucepan, bring water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 5

    In a separate pan, crisp the turkey bacon until lightly browned.

  • 6

    Plate the sweet potato and black bean hash, top with the poached eggs, and arrange the turkey bacon on the side.

  • 7

    Finish by adding sliced avocado or gently mashing the avocado over the top. Season with salt and pepper to taste before serving.