YOUR SOLIN GENERATED RECIPE
Spicy Roasted Chickpea and Sweet Potato Hash
Savor the warm, robust flavors in this vibrant hash featuring tender roasted chickpeas and sweet potato cubes, kissed with an aromatic blend of smoky spices and finished with a protein-rich creamy Greek yogurt topping and perfectly cooked eggs. The medley of colors and textures offers a delightful balance of crunch, creaminess, and spice in every bite.
INGREDIENTS
1/2 cup Chickpeas (canned, drained)
1 small Sweet Potato
1/4 medium Red Bell Pepper
1/4 small Red Onion
1 cup Baby Spinach
2 large Eggs
1 tsp Olive Oil
1 clove Garlic
1/2 cup Nonfat Greek Yogurt
1/4 tsp Smoked Paprika
1/4 tsp Ground Cumin
1/4 tsp Chili Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Rinse and drain the chickpeas.
In a bowl, toss the sweet potato and chickpeas with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper.
Spread the sweet potato and chickpea mixture evenly on a baking sheet and roast for 20-25 minutes until the sweet potato is tender and the chickpeas are slightly crispy.
While roasting, thinly slice the red bell pepper, red onion, and mince the garlic. Sauté them in a non-stick pan over medium heat until softened, then add the baby spinach until just wilted.
In a separate pan, cook the eggs to your preference (scrambled, sunny-side up, or poached).
Once the roasted sweet potato and chickpeas are ready, gently combine them with the sautéed vegetables.
Plate the hash, top with the cooked eggs, and finish with a dollop of nonfat Greek yogurt on the side.
Garnish with an extra sprinkle of salt and pepper if desired, and serve warm.