Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

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

Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

Enjoy a vibrant hash featuring crispy roasted sweet potato cubes paired with savory chicken sausage, lightly mixed with fluffy egg whites and vibrant sautéed greens. This dish brings together a harmonious blend of textures and flavors—from the caramelized edges of the sweet potato to the aromatic mix of greens and spices—making it an energizing meal perfect any time of day.

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NUTRITION

328kcal
Protein
21.9g
Fat
13.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Sausage (approx 85g each)

2 large Egg Whites (approx 33g total)

1/2 medium Sweet Potato (approx 100g)

1 cup Spinach (30g)

1 cup chopped Kale (67g)

1/4 cup diced Red Bell Pepper (38g)

1/4 medium Yellow Onion (40g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the sweet potato into small, even cubes. Toss the sweet potato cubes with a pinch of salt, pepper, and a small drizzle of olive oil, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes or until the edges become crispy and tender. Stir halfway through for even roasting.

  • 3

    While the sweet potato roasts, heat a nonstick skillet over medium heat. Add a small amount of olive oil and sauté the diced yellow onion and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Slice the chicken sausage into rounds and add them to the skillet. Sauté until the sausage browns slightly on the edges, about 4-5 minutes.

  • 5

    Add the spinach and kale to the skillet with the onions, bell pepper, and sausage. Cook for an additional 2-3 minutes until the greens are wilted but still vibrant.

  • 6

    In a small bowl, whisk the egg whites. Push the hash to one side of the skillet and pour the egg whites into the cleared space. Allow them to gently scramble and then mix them into the hash once softly cooked.

  • 7

    Once the roasted sweet potato is done, fold it into the hash. Stir everything together and adjust seasoning with salt and pepper as needed.

  • 8

    Serve the crispy roasted sweet potato and chicken sausage hash warm, enjoying the blend of savory sausage, sweet roasted potato, and tender greens.

Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

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

Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Chicken Sausage Hash with Sautéed Greens

Enjoy a vibrant hash featuring crispy roasted sweet potato cubes paired with savory chicken sausage, lightly mixed with fluffy egg whites and vibrant sautéed greens. This dish brings together a harmonious blend of textures and flavors—from the caramelized edges of the sweet potato to the aromatic mix of greens and spices—making it an energizing meal perfect any time of day.

NUTRITION

328kcal
Protein
21.9g
Fat
13.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Sausage (approx 85g each)

2 large Egg Whites (approx 33g total)

1/2 medium Sweet Potato (approx 100g)

1 cup Spinach (30g)

1 cup chopped Kale (67g)

1/4 cup diced Red Bell Pepper (38g)

1/4 medium Yellow Onion (40g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the sweet potato into small, even cubes. Toss the sweet potato cubes with a pinch of salt, pepper, and a small drizzle of olive oil, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes or until the edges become crispy and tender. Stir halfway through for even roasting.

  • 3

    While the sweet potato roasts, heat a nonstick skillet over medium heat. Add a small amount of olive oil and sauté the diced yellow onion and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Slice the chicken sausage into rounds and add them to the skillet. Sauté until the sausage browns slightly on the edges, about 4-5 minutes.

  • 5

    Add the spinach and kale to the skillet with the onions, bell pepper, and sausage. Cook for an additional 2-3 minutes until the greens are wilted but still vibrant.

  • 6

    In a small bowl, whisk the egg whites. Push the hash to one side of the skillet and pour the egg whites into the cleared space. Allow them to gently scramble and then mix them into the hash once softly cooked.

  • 7

    Once the roasted sweet potato is done, fold it into the hash. Stir everything together and adjust seasoning with salt and pepper as needed.

  • 8

    Serve the crispy roasted sweet potato and chicken sausage hash warm, enjoying the blend of savory sausage, sweet roasted potato, and tender greens.