NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Ground Beef (90% lean)

1 medium Sweet Potato

2 Large Eggs

1/2 Red Bell Pepper

1/4 Yellow Onion

1 Garlic Clove

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

• 2

  Toss the sweet potato cubes with half the olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly crispy at the edges.

• 3

  While the sweet potato roasts, finely dice the red bell pepper, onion, and garlic.

• 4

  Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.

• 5

  Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and fully cooked, about 5-7 minutes. Season with salt and pepper.

• 6

  Stir in the red bell pepper and fresh spinach, cooking until the spinach wilts, about 1-2 minutes.

• 7

  Once the roasted sweet potatoes are done, add them to the skillet and gently mix into the hash.

• 8

  In a separate small pan, cook the eggs to your preferred style (fried or poached works best with this dish) and then serve them on top of the hash.

• 9

  Plate the hash, top with the eggs, and enjoy your balanced, flavorful meal.