YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Hash
Pan-seared sweet potatoes and black beans tossed with fluffy egg whites and smoky spices, finished with a dollop of creamy Greek yogurt for a satisfyingly crisp bite.
INGREDIENTS
0.75 cup sweet potato
0.5 cup black beans
1.5 cup egg whites
1 tsp olive oil
0.25 cup Greek yogurt
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tbsp fresh cilantro
PREPARATION
Dice the sweet potato into small, uniform cubes to ensure even cooking.
Heat olive oil in a non-stick skillet over medium heat and sauté sweet potatoes until tender and golden brown.
Add diced red onion and bell pepper to the skillet, cooking until the vegetables are softened and fragrant.
Stir in the black beans, sea salt, black pepper, and smoked paprika, warming the beans through.
Pour the egg whites over the mixture, stirring gently until they are fully cooked and opaque.
Transfer the hash to a bowl and top with a dollop of Greek yogurt and fresh cilantro before serving.