Name: Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 medium sweet potato; 1/2 cup canned chickpeas, drained; 1.5 cups chopped kale; 1 teaspoon olive oil; Salt and pepper to taste

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Greens

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Greens

A hearty yet light sheet pan meal featuring roasted sweet potatoes, crispy chickpeas, tender kale, and perfectly baked eggs. The flavors meld beautifully as the sweet, spicy, and savory notes come together on one pan, making for an easy, make-ahead meal that's as visually appealing as it is nourishing.

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NUTRITION

Protein

35.2g

Fat

27.1g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 medium sweet potato

1/2 cup canned chickpeas, drained

1.5 cups chopped kale

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Peel (optional) and dice the sweet potato into bite-sized cubes. Toss the sweet potato with olive oil, salt, and pepper, then spread evenly on a sheet pan.
3
Roast the sweet potatoes in the preheated oven for about 10 minutes to start the crisping process.
4
Meanwhile, toss the drained chickpeas and chopped kale with a light drizzle of extra olive oil, salt, and pepper.
5
After 10 minutes, remove the sheet pan and scatter the kale and chickpeas among the sweet potatoes.
6
Make small wells in the vegetables and crack an egg into each well (or create a space for the eggs to sit on top).
7
Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time for desired doneness).
8
Carefully remove from the oven and serve warm.