Herb-Roasted Sweet Potato and Egg Hash

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

Herb-Roasted Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Egg Hash

Savor the rustic comfort of this hearty hash featuring herb-roasted sweet potatoes, perfectly sautéed peppers and onions, and a protein boost from eggs and black beans. The delicate medley of fresh herbs and earthiness of roasted vegetables come together to create a satisfying meal, whether for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

574kcal
Protein
35.0g
Fat
25.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1/2 cup Black Beans

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss the cubes with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato onto a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, dice the red bell pepper and red onion into small pieces.

  • 5

    Heat a non-stick skillet over medium heat and lightly sauté the red bell pepper and onion until they start to soften, about 3-4 minutes.

  • 6

    Stir in the black beans and spinach to the skillet, cooking until the spinach wilts slightly, about 1-2 minutes.

  • 7

    Once the sweet potatoes are roasted, add them to the skillet and gently mix all the ingredients together.

  • 8

    Create small wells in the hash and crack an egg into each well. Reduce heat to medium-low and cover the skillet, cooking until the eggs set to your preference (about 4-6 minutes for runny yolks or longer for firmer yolks).

  • 9

    Season the eggs with a pinch of salt and pepper. Serve warm and enjoy your herb-roasted sweet potato and egg hash.

Herb-Roasted Sweet Potato and Egg Hash

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

Herb-Roasted Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Egg Hash

Savor the rustic comfort of this hearty hash featuring herb-roasted sweet potatoes, perfectly sautéed peppers and onions, and a protein boost from eggs and black beans. The delicate medley of fresh herbs and earthiness of roasted vegetables come together to create a satisfying meal, whether for breakfast, lunch, or dinner.

NUTRITION

574kcal
Protein
35.0g
Fat
25.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1/2 cup Black Beans

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, bite-sized pieces. Toss the cubes with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato onto a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, dice the red bell pepper and red onion into small pieces.

  • 5

    Heat a non-stick skillet over medium heat and lightly sauté the red bell pepper and onion until they start to soften, about 3-4 minutes.

  • 6

    Stir in the black beans and spinach to the skillet, cooking until the spinach wilts slightly, about 1-2 minutes.

  • 7

    Once the sweet potatoes are roasted, add them to the skillet and gently mix all the ingredients together.

  • 8

    Create small wells in the hash and crack an egg into each well. Reduce heat to medium-low and cover the skillet, cooking until the eggs set to your preference (about 4-6 minutes for runny yolks or longer for firmer yolks).

  • 9

    Season the eggs with a pinch of salt and pepper. Serve warm and enjoy your herb-roasted sweet potato and egg hash.