NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

1/2 cup Black Beans

3 Large Eggs

1 Egg White

1 slice Turkey Bacon

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 teaspoon Olive Oil

1 cup Spinach

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

• 2

  Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crisp.

• 3

  While the sweet potatoes roast, finely chop the red bell pepper, yellow onion, and spinach.

• 4

  In a non-stick skillet over medium heat, add a dash of olive oil and sauté the chopped onion and red bell pepper until softened, about 3-4 minutes. Stir in the spinach and allow it to wilt.

• 5

  Add the black beans to the skillet and heat through, stirring gently to combine with the vegetables.

• 6

  Once the sweet potatoes are done roasting, add them to the skillet and mix with the bean and vegetable mixture.

• 7

  In a separate pan, cook the turkey bacon until it is heated and slightly crispy.

• 8

  In the same pan or a clean non-stick skillet, cook the eggs. Start by frying the 3 whole eggs sunny-side up. Once nearly done, add the egg white and let it cook until set, ensuring the yolks remain runny.

• 9

  Plate a serving of the hash, top with the sunny-side up eggs, and crumble the turkey bacon over the top.

• 10

  Serve warm and enjoy your savory, nutrient-packed hash.