Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

Savor a colorful, nutrient-packed dish where perfectly roasted eggs mingle with crispy sweet potatoes, vibrant bell peppers, and hearty chickpeas. Lightly seasoned with a hint of garlic and paprika and finished with a drizzle of olive oil, this dish delivers balanced protein and wholesome carbs in every bite.

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NUTRITION

545kcal
Protein
33.2g
Fat
23.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 small sweet potato (150g)

1 medium red bell pepper (120g)

1/3 cup canned chickpeas (drained, ~55g)

1 tsp olive oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes and cut the red bell pepper into strips. Drain and rinse the chickpeas.

  • 3

    On the sheet pan, spread out the sweet potato, bell pepper, and chickpeas. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.

  • 4

    Roast the vegetables and chickpeas in the preheated oven for about 15 minutes, until the sweet potatoes start to soften and edges become crispy.

  • 5

    Remove the pan from the oven and create four small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the eggs are cooked to your preference.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

Savor a colorful, nutrient-packed dish where perfectly roasted eggs mingle with crispy sweet potatoes, vibrant bell peppers, and hearty chickpeas. Lightly seasoned with a hint of garlic and paprika and finished with a drizzle of olive oil, this dish delivers balanced protein and wholesome carbs in every bite.

NUTRITION

545kcal
Protein
33.2g
Fat
23.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 small sweet potato (150g)

1 medium red bell pepper (120g)

1/3 cup canned chickpeas (drained, ~55g)

1 tsp olive oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes and cut the red bell pepper into strips. Drain and rinse the chickpeas.

  • 3

    On the sheet pan, spread out the sweet potato, bell pepper, and chickpeas. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.

  • 4

    Roast the vegetables and chickpeas in the preheated oven for about 15 minutes, until the sweet potatoes start to soften and edges become crispy.

  • 5

    Remove the pan from the oven and create four small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the eggs are cooked to your preference.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.