Healthy Breakfast Salad Recipe

5 from 1 reviews

A healthy breakfast salad loaded with nutrition that keeps you full for hours! Easy to customize and prep ahead to save time.


  • 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


  1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
  2. 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.
  3. Bake for 20-25 minutes or until the sweet potatoes are tender when poked with a fork. Remove from oven and set aside.
  4. Assemble the salads by placing a large handful, or two, of greens in each bowl.
  5. Spray a non-stick pan and cook eggs sunny side up over medium heat.
  6. Top each bowl of greens with roasted veggies, fried egg, bacon pieces, and avocado slices.