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

Enjoy a vibrant sheet pan meal featuring eggs roasted to perfection alongside crispy sweet potatoes and colorful bell peppers, enhanced with a hint of savory chickpeas and a drizzle of olive oil. This dish is a harmony of textures and flavors, offering a satisfying balance that fuels your day.

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NUTRITION

552kcal
Protein
32.5g
Fat
25.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Small Sweet Potato, diced

1 Cup Diced Bell Peppers

1/4 Cup Canned Chickpeas (drained)

1 Teaspoon Extra Virgin Olive Oil

Salt, Pepper & Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly grease a sheet pan with a teaspoon of extra virgin olive oil.

  • 2

    Dice the sweet potato into small cubes and slice the bell peppers into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Add the canned chickpeas to the pan. Drizzle the vegetables and chickpeas with a bit more olive oil if needed, and season generously with salt, pepper, and garlic powder.

  • 4

    Roast the sweet potatoes, bell peppers, and chickpeas in the preheated oven for about 15-20 minutes until they start to become tender and slightly crispy.

  • 5

    Remove the pan from the oven and make 4 small wells among the roasted vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and roast for an additional 8-10 minutes or until the egg whites are set to your liking.

  • 7

    Remove from the oven, garnish with extra pepper if desired, 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

Enjoy a vibrant sheet pan meal featuring eggs roasted to perfection alongside crispy sweet potatoes and colorful bell peppers, enhanced with a hint of savory chickpeas and a drizzle of olive oil. This dish is a harmony of textures and flavors, offering a satisfying balance that fuels your day.

NUTRITION

552kcal
Protein
32.5g
Fat
25.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Small Sweet Potato, diced

1 Cup Diced Bell Peppers

1/4 Cup Canned Chickpeas (drained)

1 Teaspoon Extra Virgin Olive Oil

Salt, Pepper & Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly grease a sheet pan with a teaspoon of extra virgin olive oil.

  • 2

    Dice the sweet potato into small cubes and slice the bell peppers into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Add the canned chickpeas to the pan. Drizzle the vegetables and chickpeas with a bit more olive oil if needed, and season generously with salt, pepper, and garlic powder.

  • 4

    Roast the sweet potatoes, bell peppers, and chickpeas in the preheated oven for about 15-20 minutes until they start to become tender and slightly crispy.

  • 5

    Remove the pan from the oven and make 4 small wells among the roasted vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and roast for an additional 8-10 minutes or until the egg whites are set to your liking.

  • 7

    Remove from the oven, garnish with extra pepper if desired, and serve warm.