NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.25 cup black beans

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

1 cup non-fat plain Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel the sweet potato and cut it into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 3

  In a large bowl, combine the cubed sweet potato, rinsed black beans, diced bell pepper, and diced red onion.

• 4

  Drizzle the olive oil over the vegetables and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the vegetables are well-coated in oil and spices, then spread them in a single layer on the prepared sheet pan.

• 6

  Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and starting to brown at the edges.

• 7

  Remove the pan from the oven and use a spoon to create two small wells in the hash mixture.

• 8

  Carefully crack one egg into each well and return the pan to the oven for 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny.

• 9

  Remove from the oven and serve immediately with a generous dollop of Greek yogurt and a sprinkle of fresh cilantro.