Red Meat Allergy Friendly Whole30 Breakfast Salad
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
2 servings
For the roasted sweet potato
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 4 strips sugar-free uncured pork bacon
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 2 large eggs
- 4 cups baby arugula
- 1 ripe avocado, pitted and sliced
- ½ cup cherry tomatoes, halved
- 1 tbsp olive oil
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the sweet potato for 22–25 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a plate and set aside.
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