Healthy Breakfast Salad Recipe
A healthy breakfast salad loaded with nutrition that keeps you full for hours! Easy to customize and prep ahead to save time.
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Ingredients
- 2 medium sweet potatoes, cubed
- 1 red bell pepper, sliced into strips
- Olive oil
- ½ teaspoon salt
- ½ 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
Prep the oven:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
Bake the veggies:
- 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.
Prep the base:
- Assemble the salads by placing a large handful, or two, of greens in each bowl.
Fry the eggs:
- Spray a non-stick pan and cook eggs sunny side up over medium heat.
Assemble:
- Top each bowl of greens with roasted veggies, fried egg, bacon pieces, and avocado slices.
Nutrition
Serving: 1 serving | Calories: 261kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 476mg | Potassium: 1004mg | Fiber: 8g | Sugar: 7g | Vitamin A: 21493IU | Vitamin C: 58mg | Calcium: 112mg | Iron: 3mg
