Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

A vibrant, nutritious dish featuring tender cubes of roasted sweet potato combined with earthy kale, savory black beans, and topped with perfectly cooked sunny-side up eggs. A satisfying and balanced meal that packs a flavorful punch while keeping your macros on track.

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NUTRITION

451kcal
Protein
38.5g
Fat
15.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1 tsp Extra Virgin Olive Oil

1/4 medium Onion

1/2 cup Black Beans (canned, drained)

2 large Eggs

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, evenly sized cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the chopped onion until it becomes translucent.

  • 3

    Add the diced sweet potato to the skillet, season with salt, pepper, and paprika, and cook until tender and slightly crispy, about 8-10 minutes, stirring occasionally.

  • 4

    Stir in the chopped kale and black beans. Cook for an additional 2-3 minutes until the kale wilts and the beans are heated through.

  • 5

    In a separate non-stick pan, cook the eggs sunny-side up until the whites are set but the yolks remain runny, seasoning lightly with salt and pepper.

  • 6

    Plate the sweet potato and kale hash, then top with the sunny-side up eggs. Serve immediately.

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

A vibrant, nutritious dish featuring tender cubes of roasted sweet potato combined with earthy kale, savory black beans, and topped with perfectly cooked sunny-side up eggs. A satisfying and balanced meal that packs a flavorful punch while keeping your macros on track.

NUTRITION

451kcal
Protein
38.5g
Fat
15.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1 tsp Extra Virgin Olive Oil

1/4 medium Onion

1/2 cup Black Beans (canned, drained)

2 large Eggs

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small, evenly sized cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the chopped onion until it becomes translucent.

  • 3

    Add the diced sweet potato to the skillet, season with salt, pepper, and paprika, and cook until tender and slightly crispy, about 8-10 minutes, stirring occasionally.

  • 4

    Stir in the chopped kale and black beans. Cook for an additional 2-3 minutes until the kale wilts and the beans are heated through.

  • 5

    In a separate non-stick pan, cook the eggs sunny-side up until the whites are set but the yolks remain runny, seasoning lightly with salt and pepper.

  • 6

    Plate the sweet potato and kale hash, then top with the sunny-side up eggs. Serve immediately.