Sweet Potato Hash with Crispy Eggs and Fresh Spinach

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

Sweet Potato Hash with Crispy Eggs and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Fresh Spinach

Enjoy a vibrant, nutrient-packed dish featuring tender roasted sweet potato cubes, sautéed red bell peppers and onions, black beans, and a bed of fresh spinach crowned with perfectly crispy eggs and a light drizzle of olive oil. This dish is as satisfying as it is wholesome, effortlessly blending sweet and savory flavors with a delightful texture contrast.

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NUTRITION

380kcal
Protein
20.8g
Fat
10.7g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 large Eggs

1 large Egg White

1 cup Fresh Spinach

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Black Beans (cooked)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes and toss with a drizzle of olive oil, salt, and your preferred spices.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy, stirring halfway through for even cooking.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add a few drops of olive oil and sauté the diced red bell pepper and red onion until they soften, about 3-4 minutes.

  • 4

    Add the black beans to the skillet and stir to warm them through. Toss in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a separate non-stick pan, cook the eggs. For crispy edges, fry the eggs in a lightly oiled pan until the whites are set and the edges turn golden. Prepare the egg white separately by lightly scrambling it in a small pan.

  • 6

    Assemble the hash by placing the roasted sweet potatoes on a serving plate, layering over the sautéed vegetable and bean mixture, and topping with the crispy eggs and cooked egg white.

  • 7

    Season with salt and pepper to taste and serve immediately.

Sweet Potato Hash with Crispy Eggs and Fresh Spinach

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

Sweet Potato Hash with Crispy Eggs and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Fresh Spinach

Enjoy a vibrant, nutrient-packed dish featuring tender roasted sweet potato cubes, sautéed red bell peppers and onions, black beans, and a bed of fresh spinach crowned with perfectly crispy eggs and a light drizzle of olive oil. This dish is as satisfying as it is wholesome, effortlessly blending sweet and savory flavors with a delightful texture contrast.

NUTRITION

380kcal
Protein
20.8g
Fat
10.7g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 large Eggs

1 large Egg White

1 cup Fresh Spinach

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Black Beans (cooked)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes and toss with a drizzle of olive oil, salt, and your preferred spices.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy, stirring halfway through for even cooking.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add a few drops of olive oil and sauté the diced red bell pepper and red onion until they soften, about 3-4 minutes.

  • 4

    Add the black beans to the skillet and stir to warm them through. Toss in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a separate non-stick pan, cook the eggs. For crispy edges, fry the eggs in a lightly oiled pan until the whites are set and the edges turn golden. Prepare the egg white separately by lightly scrambling it in a small pan.

  • 6

    Assemble the hash by placing the roasted sweet potatoes on a serving plate, layering over the sautéed vegetable and bean mixture, and topping with the crispy eggs and cooked egg white.

  • 7

    Season with salt and pepper to taste and serve immediately.