YOUR SOLIN GENERATED RECIPE
Sheet Pan Sweet Potato Hash
Sheet pan sweet potatoes and black beans roasted until tender, topped with perfectly set eggs and tangy feta for a vibrant, protein-packed start to your day.
INGREDIENTS
0.5 medium sweet potato
0.5 cup black beans
0.5 medium red bell pepper
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
3 large eggs
0.5 cup plain non-fat greek yogurt
0.5 oz feta cheese
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then dice the red bell pepper.
Place the sweet potatoes, bell peppers, and rinsed black beans onto the sheet pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and smoked paprika, tossing well to coat every piece.
Spread the vegetables into a single layer and roast for 20 minutes until the sweet potatoes are fork-tender and slightly caramelized.
Remove the pan from the oven and use a spoon to create three small wells in the hash mixture.
Carefully crack one egg into each well and return the pan to the oven for 5 to 8 minutes until the whites are opaque and the yolks are still soft.
Garnish the hash with crumbled feta and fresh cilantro, then serve with a dollop of Greek yogurt on the side for added creaminess.