NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.25 tsp olive oil

0.5 cup black beans

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

3 large eggs

0.5 cup Greek yogurt

1 tbsp nutritional yeast

PREPARATION

• 1

  Dice the sweet potato into small, uniform cubes to ensure even cooking.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat and add the sweet potato cubes.

• 3

  Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Stir in the rinsed black beans, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Add the chopped kale to the skillet and sauté for 2-3 minutes until the leaves are bright green and slightly wilted.

• 6

  Use a spoon to create three small wells in the hash and crack one egg into each well.

• 7

  Cover the skillet with a lid and cook for 3-5 minutes until the egg whites are set but the yolks remain runny.

• 8

  Transfer the hash to a plate, top with a dollop of Greek yogurt, and sprinkle with nutritional yeast before serving.