NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

1 cup kale

0.5 cup black beans

1 whole egg

3 large egg whites

0.75 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform half-inch cubes.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.

• 4

  Add the black beans, chopped kale, garlic powder, smoked paprika, sea salt, and black pepper to the pan.

• 5

  Sauté for an additional 3-4 minutes until the kale is wilted and the beans are heated through.

• 6

  Stir in the nutritional yeast until the vegetables are evenly coated.

• 7

  Create a well in the center of the hash and pour in the whole egg and egg whites.

• 8

  Gently scramble the eggs into the vegetable mixture until they are fully set and opaque.

• 9

  Transfer the hash to a bowl and top with a dollop of Greek yogurt before serving.