YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Sunny-Side Up Eggs and Fresh Avocado
Enjoy a vibrant plate featuring crispy roasted sweet potato cubes paired with perfectly sunny-side up eggs, a side of hearty black beans, all topped with fresh avocado slices. This dish delivers a satisfying blend of textures and flavors, from the caramelized sweetness of the potato to the creamy, cool avocado, making it a nutrient-packed meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (~114g)
3 large Eggs
2/3 cup Black Beans (canned, rinsed) (~130g)
1/3 medium Fresh Avocado (~70g)
2 sprays Olive Oil Cooking Spray
1/2 medium Red Bell Pepper (~75g)
1/2 small Yellow Onion (~35g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (optional) and dice the sweet potato into small cubes, and dice the red bell pepper and yellow onion.
On a baking sheet, toss the sweet potato cubes with a couple of sprays of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender and crispy, stirring halfway through.
In a medium non-stick skillet over medium heat, add a light spray of olive oil. Sauté the diced red bell pepper and yellow onion for 3-4 minutes until they soften.
Once the vegetables are sautéed, add the roasted sweet potato cubes to the skillet and gently toss to combine flavors.
In a separate non-stick pan, heat a little olive oil spray over medium-low heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 2-3 minutes. Season with a pinch of salt and pepper.
While the eggs are cooking, gently warm the black beans in a small saucepan or microwave until heated through.
To plate, spread a portion of the sweet potato hash on a plate, arrange the sunny-side up eggs on top, spoon the warm black beans on the side, and finish with slices of fresh avocado.
Serve immediately and enjoy a balanced, flavorful meal.