A healthy breakfast salad loaded with nutrition that keeps you full for hours! Easy to customize and prep ahead to save time.
Author:Laura Fuentes
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Baked
Diet:Gluten Free
Ingredients
Scale
2 medium sweet potatoes, cubed
1 red bell pepper, sliced into strips
Olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
Black pepper, to taste
6 cups arugula or baby spinach or green blend
4 strips bacon, cooked and coarsely chopped
4 eggs
1 avocado, peeled and sliced
Instructions
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Place the sweet potato and bell pepper onto the baking sheet, drizzle with 1 tablespoon olive oil and season with salt, garlic powder, and black pepper. Toss to combine.
Bake for 20-25 minutes or until the sweet potatoes are tender when poked with a fork. Remove from oven and set aside.
Assemble the salads by placing a large handful, or two, of greens in each bowl.
Spray a non-stick pan and cook eggs sunny side up over medium heat.
Top each bowl of greens with roasted veggies, fried egg, bacon pieces, and avocado slices.