Sweet Potato Breakfast Salad

Who says salad can’t be for breakfast? Well, when you make one with sweet potatoes, bacon, and eggs, it’s just the most delicious way to wake up! This hearty breakfast salad is great for a leisurely weekend brunch or make it for meal prep with modifications. It’s also dairy-free and Whole30 friendly.

Hearty Breakfast Salad

When done right, salads are good any time of day, and this Breakfast Salad does not disappoint. With bacon, sweet potatoes, sweet onions and soft-boiled eggs, this salad is filling, yet it won’t weigh you down for the morning. The whole thing is topped off with an avocado-based Green Goddess Dressing that brightens it up.

As always, there is tons of room for creativity here on how to customized this, and we offer some suggestions below for how to make it your own.

Want to meal prep it for the week? We’re sharing how to modify it too, so you can have it before the start to any weekday.

Here’s What You Need to Make It

This list includes ingredients for the salad. The full list of ingredients and the recipe instructions are listed at the end of this post.

• Salad Greens (hearty ones work well here!)
• Bacon
• Sweet Potato
• Onions
• Salt and Pepper
• Eggs
• Green Goddess Dressing

How to Cook the Eggs

This salad is great with a soft-boiled egg, because the runny yolk combines with the dressing to create something really lovely. However, if you didn’t want a soft-boiled egg, you could top this salad with a hard-boiled egg or even a sunny-side up egg!

Check out this Guide to Steaming Eggs to make the perfect soft-boiled egg.

And this Instant Pot Boiled Egg recipe is honestly the easiest way to make them if you didn’t want soft-boiled eggs. It’s my go-to method for hard-boiled eggs.

How to Customize It

We love how all the different ingredients for this salad play well together, with the sweet potatoes, faux-caramelized onions, and salty bacon. However, there is plenty of room to customize this with what you have on hand or leftover to use up. Here are some other suggestions to add on to this breakfast salad:

• Cheese (feta or goat cheese might be nice here!_
• Cucumbers
• Thinly Sliced Radishes
• Diced Avocado
• Seasonal Veggies (sweet potatoes not in season? Swap in some in-season veggies such as sauteéd peppers or zucchini)
• Kale (slice it thin and massage it with a little bit of oil and salt first to tenderize it)

Don’t want to make your own dressing for this? Go for some high-quality store-bought dressing!

How to Use This for Meal Prep

Decidedly, there are some steps needed to actually assemble this salad, so we aren’t exactly thinking this will work for most people to make it fresh on a weekday morning. So we suggest relegating this salad to a leisurely brunch on the weekend. However,  you could prep the salad ingredients ahead of time instead, for meal prep.

If you want to make this for meal prep, we suggest cooking all of the ingredients needed for the salad ahead of time which includes the bacon, onions, sweet potatoes, and eggs. Store those components in a separate container that can be heated up. We think these ingredients will keep well for up to 3 days. Then store the lettuce in a separate container (as well as the dressing).

When you are ready to eat the salad, you can heat up the separate container and then pour it on top of the salad. Dress it, and you are good to go!

If you like this salad recipe, check out these others:

• Cheeseburger Salad with Mustard Dressing
• Southwest Tuna Salad
• Greek Lentil Salad
• Spicy Shrimp and Citrus Salad
• Chopped Antipasto Salad with Chicken

Sweet Potato Breakfast Salad

Print Recipe

• Author: Lexi's Clean Kitchen
• Prep Time: 00:10
• Cook Time: 00:35
• Total Time: 45 minutes
• Yield: 4 Servings 1x
• Category: Breakfast
• Method: Stove top
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 slices bacon, diced
• 1 medium yellow or sweet onion, sliced thin
• 2–4 soft boiled eggs (see how here)
• 1 medium sweet potato, peeled and diced to ½” cubes
• 4–6 cups lettuce (we recommend a hearty lettuce such as a crisp lettuce blend or romaine)
• Green Goddess Dressing, prepared (see note)

Instructions

1. Heat a large skillet over medium heat. Add bacon and cook until crispy. Transfer bacon to a paper towel to drain.
2. Add onion to the pan with the leftover bacon fat, and cook, stirring often until the onions have started to brown, about 10 minutes. Watch carefully that they don’t burn.
3. Remove the onions and set aside. Add in the diced sweet potato, and cook, stirring often until they have browned in places and the sweet potato is cooked through, about 8-10 minutes.
4. Meanwhile, make eggs as desired (soft boiled instructions here, Instant Pot hard boiled instructions here or you can make them sunny-side up!).
5. Assemble the salad by dividing the lettuce into four bowls. Divide bacon, onions and sweet potatoes evenly, and then top with the cooked egg.
6. Drizzle the dressing over the salad, and enjoy!

Nutrition

• Serving Size: 1/4 recipe
• Calories: 200
• Sugar: 9g
• Sodium: 298mg
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 194mg

Keywords: Breakfast Salad