YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Hash
Sautéed sweet potato and black beans seasoned with smoky paprika, served with protein-packed eggs and a velvety dollop of Greek yogurt for a savory and satisfying start.
INGREDIENTS
0.75 medium Sweet potato
0.5 cup Black beans
3 large Eggs
0.5 cup Non-fat Greek yogurt
0 tsp Extra virgin olive oil
0.5 oz Feta cheese
0.25 cup Red onion
0.5 cup Red bell pepper
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced sweet potato to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly caramelized.
Stir in the diced red onion and red bell pepper, sautéing for another 3-4 minutes until the vegetables are softened.
Add the rinsed black beans, sea salt, black pepper, smoked paprika, and garlic powder, stirring well to distribute the spices.
Fold in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.
Use a large spoon to create three small wells in the hash mixture and carefully crack one egg into each well.
Cover the skillet with a tight-fitting lid and cook for 3-5 minutes until the egg whites are opaque and set but the yolks are still soft.
Remove the skillet from the heat and garnish with crumbled feta cheese and a cool dollop of non-fat Greek yogurt before serving hot.