Sheet Pan Roasted 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.

Sheet Pan Roasted Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, hearty dish featuring tender roasted sweet potatoes, crisp kale, and a medley of colorful vegetables, perfectly paired with savory turkey sausage and topped with sunny-side up eggs. This one-pan meal melds sweet and savory flavors in a satisfying, balanced bowl that's as delightful to the eye as it is nutritious.

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NUTRITION

551kcal
Protein
33.3g
Fat
33.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

1/4 small Onion (25g)

1 tablespoon Olive Oil (14g)

2 ounces Turkey Sausage (56g)

3 large Eggs (150g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Place them on the sheet pan.

  • 3

    Add chopped kale, red bell pepper, and quartered onion to the pan.

  • 4

    Drizzle the vegetables with olive oil, then season with salt, pepper, and a pinch of garlic powder. Toss gently to ensure even coating.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, until the sweet potatoes are tender and slightly caramelized, stirring halfway through.

  • 6

    While the vegetables finish roasting, heat a non-stick skillet over medium heat and add the turkey sausage slices. Sauté until lightly browned, then transfer them onto the roasted vegetables.

  • 7

    In the same skillet, add a little olive oil if needed and crack in the eggs to cook sunny-side up. Cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.

  • 8

    Assemble the dish by serving a generous portion of the roasted vegetable and sausage hash and topping it with the sunny-side up eggs. Enjoy immediately!

Sheet Pan Roasted 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.

Sheet Pan Roasted Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, hearty dish featuring tender roasted sweet potatoes, crisp kale, and a medley of colorful vegetables, perfectly paired with savory turkey sausage and topped with sunny-side up eggs. This one-pan meal melds sweet and savory flavors in a satisfying, balanced bowl that's as delightful to the eye as it is nutritious.

NUTRITION

551kcal
Protein
33.3g
Fat
33.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

1/4 small Onion (25g)

1 tablespoon Olive Oil (14g)

2 ounces Turkey Sausage (56g)

3 large Eggs (150g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Place them on the sheet pan.

  • 3

    Add chopped kale, red bell pepper, and quartered onion to the pan.

  • 4

    Drizzle the vegetables with olive oil, then season with salt, pepper, and a pinch of garlic powder. Toss gently to ensure even coating.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, until the sweet potatoes are tender and slightly caramelized, stirring halfway through.

  • 6

    While the vegetables finish roasting, heat a non-stick skillet over medium heat and add the turkey sausage slices. Sauté until lightly browned, then transfer them onto the roasted vegetables.

  • 7

    In the same skillet, add a little olive oil if needed and crack in the eggs to cook sunny-side up. Cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.

  • 8

    Assemble the dish by serving a generous portion of the roasted vegetable and sausage hash and topping it with the sunny-side up eggs. Enjoy immediately!