YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Sunny-Side Up Eggs and Avocado
Enjoy a vibrant, crispy hash featuring roasted sweet potato cubes tossed with red bell pepper and onion, complemented by protein-packed tempeh. Topped with perfectly fried sunny-side up eggs and fresh avocado slices, this dish is a wholesome, satisfying meal with a delightful blend of textures and flavors.
INGREDIENTS
1 medium Sweet Potato (150g)
2 Large Eggs
1 quarter Avocado (50g)
100g Tempeh
1/2 tsp Extra Virgin Olive Oil
1/2 cup diced Red Bell Pepper (75g)
1/4 cup diced Onion (40g)
Seasonings (Salt, Pepper, Paprika) to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Peel (if desired) and dice the sweet potato into small cubes. Dice the red bell pepper and onion as well.
Add 1/2 teaspoon of olive oil to the skillet. Sauté the sweet potato cubes along with the diced red bell pepper and onion. Season lightly with salt, pepper, and paprika.
While the vegetables are cooking, cut the tempeh into small cubes. After the sweet potato starts to soften (about 5 minutes), add the tempeh to the skillet and continue cooking until the sweet potatoes are tender and a crispy exterior forms on the tempeh, about 5-7 additional minutes.
In a separate non-stick pan, lightly spray or add a tiny drop of oil and cook the eggs sunny-side up until the whites are set but the yolks remain runny.
Plate the crispy sweet potato and tempeh hash. Top with the sunny-side up eggs and arrange avocado slices or mash the avocado on the side.
Finish with a pinch more salt and freshly ground black pepper if desired, and serve immediately.