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Sweet Potato Breakfast Salad

Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Diet: Gluten Free
Keyword: Breakfast Salad
Method: Stove Top
Servings: 4 Servings
Author: Lexi's Clean Kitchen


  • 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)


  • Heat a large skillet over medium heat. Add bacon and cook until crispy. Transfer bacon to a paper towel to drain.
  • 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.
  • 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.
  • Meanwhile, make eggs as desired (soft boiled instructions here, Instant Pot hard boiled instructions here or you can make them sunny-side up!).
  • Assemble the salad by dividing the lettuce into four bowls. Divide bacon, onions and sweet potatoes evenly, and then top with the cooked egg.
  • Drizzle the dressing over the salad, and enjoy!


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