Hearty 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.

Hearty Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Sweet Potato and Kale Hash with Poached Eggs

Enjoy a vibrant dish featuring tender sweet potato cubes, lightly sautéed kale, and a medley of red bell pepper, red onion, and chickpeas, all topped with perfectly poached eggs. This hash delivers a satisfying blend of flavors and textures, combining the earthiness of sweet potato and kale with the rich creaminess of poached eggs, making it a nourishing meal any time of the day.

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NUTRITION

585kcal
Protein
34.8g
Fat
27.1g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup cooked chickpeas

1 medium sweet potato

1 cup chopped kale

1/2 small red onion

1/2 medium red bell pepper

1 teaspoon olive oil

1 garlic clove

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Rinse the chickpeas if using canned, or measure out your cooked chickpeas.

  • 3

    Dice the red onion, red bell pepper, and mince the garlic. Add these to the skillet with the sweet potato and sauté for about 5-7 minutes until the sweet potato begins to soften.

  • 4

    Add the chopped kale and chickpeas to the skillet. Season with salt and black pepper and continue to cook for another 3-4 minutes until the kale wilts and the vegetables are tender.

  • 5

    In a separate pot of simmering water, gently poach the eggs to your desired doneness, about 3-4 minutes for runny yolks.

  • 6

    Plate the vegetable hash and carefully place the poached eggs on top. Garnish with an extra pinch of salt and pepper if desired before serving.

Hearty 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.

Hearty Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Sweet Potato and Kale Hash with Poached Eggs

Enjoy a vibrant dish featuring tender sweet potato cubes, lightly sautéed kale, and a medley of red bell pepper, red onion, and chickpeas, all topped with perfectly poached eggs. This hash delivers a satisfying blend of flavors and textures, combining the earthiness of sweet potato and kale with the rich creaminess of poached eggs, making it a nourishing meal any time of the day.

NUTRITION

585kcal
Protein
34.8g
Fat
27.1g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup cooked chickpeas

1 medium sweet potato

1 cup chopped kale

1/2 small red onion

1/2 medium red bell pepper

1 teaspoon olive oil

1 garlic clove

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Rinse the chickpeas if using canned, or measure out your cooked chickpeas.

  • 3

    Dice the red onion, red bell pepper, and mince the garlic. Add these to the skillet with the sweet potato and sauté for about 5-7 minutes until the sweet potato begins to soften.

  • 4

    Add the chopped kale and chickpeas to the skillet. Season with salt and black pepper and continue to cook for another 3-4 minutes until the kale wilts and the vegetables are tender.

  • 5

    In a separate pot of simmering water, gently poach the eggs to your desired doneness, about 3-4 minutes for runny yolks.

  • 6

    Plate the vegetable hash and carefully place the poached eggs on top. Garnish with an extra pinch of salt and pepper if desired before serving.