Baked Eggs with Roasted Sweet Potatoes and Kale

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

Baked Eggs with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Sweet Potatoes and Kale

Enjoy a hearty dish featuring baked eggs nestled atop a bed of roasted sweet potatoes, vibrant kale, and a touch of black beans for an extra protein boost. This meal provides a perfect balance of savory eggs, tender vegetables, and aromatic roasted flavors ideal for any time of the day.

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NUTRITION

566kcal
Protein
36.9g
Fat
30.2g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup chopped kale

1/4 cup canned black beans (drained)

1/2 teaspoon olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes with 1/2 teaspoon olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a lightly greased baking sheet and roast for 20 minutes.

  • 4

    While the sweet potatoes roast, roughly chop the kale and rinse the black beans. After the sweet potatoes have roasted for 20 minutes, add the kale and black beans to the baking sheet.

  • 5

    Crack the 5 eggs directly over the vegetables or transfer the roasted vegetables to a small baking dish and create 5 small wells in the mixture.

  • 6

    Season the eggs lightly with salt and pepper. Return the sheet or dish to the oven and bake for an additional 8-10 minutes, until the egg whites are set but the yolks remain runny (or cook to your desired doneness).

  • 7

    Remove from the oven and let cool for a minute before serving to enjoy this balanced, nutritious dish.

Baked Eggs with Roasted Sweet Potatoes and Kale

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

Baked Eggs with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Sweet Potatoes and Kale

Enjoy a hearty dish featuring baked eggs nestled atop a bed of roasted sweet potatoes, vibrant kale, and a touch of black beans for an extra protein boost. This meal provides a perfect balance of savory eggs, tender vegetables, and aromatic roasted flavors ideal for any time of the day.

NUTRITION

566kcal
Protein
36.9g
Fat
30.2g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup chopped kale

1/4 cup canned black beans (drained)

1/2 teaspoon olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes with 1/2 teaspoon olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a lightly greased baking sheet and roast for 20 minutes.

  • 4

    While the sweet potatoes roast, roughly chop the kale and rinse the black beans. After the sweet potatoes have roasted for 20 minutes, add the kale and black beans to the baking sheet.

  • 5

    Crack the 5 eggs directly over the vegetables or transfer the roasted vegetables to a small baking dish and create 5 small wells in the mixture.

  • 6

    Season the eggs lightly with salt and pepper. Return the sheet or dish to the oven and bake for an additional 8-10 minutes, until the egg whites are set but the yolks remain runny (or cook to your desired doneness).

  • 7

    Remove from the oven and let cool for a minute before serving to enjoy this balanced, nutritious dish.