YOUR SOLIN GENERATED RECIPE
Sweet Potato Black Bean Egg Bake
Oven-baked sweet potato and black bean casserole blended with creamy cottage cheese and eggs for a satisfyingly savory and protein-packed dinner.
INGREDIENTS
0.75 cup sweet potato
0 tbsp extra virgin olive oil
0.5 cup black beans
0.5 cup low-fat cottage cheese
2 large eggs
0.5 cup egg whites
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.
Peel and cube the sweet potato into small half-inch pieces, then toss with olive oil and roast for 15 minutes until tender.
In a medium mixing bowl, whisk together the eggs, egg whites, and cottage cheese until the mixture is well combined.
Fold in the rinsed black beans, chopped baby spinach, sea salt, black pepper, garlic powder, and smoked paprika.
Remove the baking dish from the oven, add the egg mixture over the roasted sweet potatoes, and stir gently to distribute.
Return the dish to the oven and bake for 20-25 minutes until the center is set and the edges are golden brown.