Breakfast Salad with Garlic Sweet Potatoes and Bacon (AIP)

A Busy Mom's Delicious and Healthy Breakfast Solution

Mornings are chaotic, aren't they? Between getting kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, finding time for a healthy and satisfying breakfast often feels impossible. But what if I told you there's a breakfast that's both nutritious and quick to assemble? This Breakfast Salad with Garlic Sweet Potatoes and Bacon is my go-to, and it's changed my mornings forever.

I used to grab whatever was quickest – usually something processed and full of sugar – leaving me feeling sluggish and craving more food an hour later. This salad is the complete opposite. The sweet potatoes provide sustained energy, the bacon adds a delicious salty crunch, and the greens pack in vital vitamins. It's a complete meal in a bowl, and it keeps me feeling full and energized until lunchtime. I often prepare the sweet potatoes and bacon the night before, making assembly a breeze in the morning.

Why this recipe works for busy moms:

• Prep-ahead friendly: Roast the sweet potatoes and cook the bacon the night before to save precious morning time.
• Nutritious and satisfying: The combination of sweet potatoes, bacon, and greens ensures sustained energy and keeps hunger at bay.
• Adaptable: Feel free to swap out the greens for your favorites or add other vegetables like bell peppers or spinach.
• Delicious and flavorful: The garlic-roasted sweet potatoes and crispy bacon create a flavor combination that’s hard to resist. Even my picky eaters love this one!

Beyond the breakfast bowl: This salad is incredibly versatile. It's not just for breakfast; it makes a fantastic light lunch or even a side dish for a dinner party. The sweet potatoes add a unique sweetness that complements both breakfast and savory dishes.

This isn't just a salad; it's a time-saver, a health boost, and a delicious way to start the day. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. Give it a try and let me know what you think!

Tips and Variations:

• Make it vegetarian: Omit the bacon and add some toasted nuts or seeds for added crunch and protein.
• Spice it up: Add a pinch of red pepper flakes to the sweet potatoes for a little heat.
• Add some cheese: Crumbled feta or goat cheese would pair perfectly with the sweet potatoes and greens.
• Meal prep it: Prepare large batches of roasted sweet potatoes and cooked bacon on the weekend to use throughout the week.
• Customize your greens: Experiment with different types of greens, such as romaine lettuce, arugula, or spring mix.

This recipe has become a staple in my household, a quick and easy way to enjoy a wholesome and satisfying breakfast even on the busiest of mornings. I hope it becomes a favorite in yours too!

Step-by-step

• BAKE: Preheat the oven to 400F / 205 C. Peel the white sweet potatoes and chop into bite-size cubes. In a bowl, toss the potatoes together with the avocado oil and garlic powder until evenly coated. Line a baking sheet with foil or parchment paper, then spread out the sweet potato in a single layer. Sprinkle generously with salt and bake for 20 minutes, until the sweet potato is tender in the middle and beginning to turn golden at the edges. Remove from the oven and set aside to cool slightly.
• FRY: While the potatoes are baking, cook the bacon until crisp. Allow the cooked bacon to cool enough to handle, then chop into small pieces. Reserve for later.
• ASSEMBLE: Divide the greens between four plates, then top with the onion and olives. Drizzle the salads with olive oil, to taste, then add the warm sweet potatoes. Finish each plate with a generous sprinkling of bacon bits and serve immediately with the sliced avocado on the side!