this delightful super-healthy sweet potato & bacon green breakfast bowl will start your Monday off in the clouds. top with a poached egg & you'll be in Mars, enjoy!
(serves 4 & takes 45 minutes)
¾ tsp garlic powder
¾ tsp paprika + more for serving
3 tbsp olive oil + more for drizzling
1 medium sweet potato, cut into ¾" cubes
1 medium garnet yam, cut into ¾" cubes
1 small red onion, chopped
kosher salt & freshly ground pepper
12 slices (12 oz) bacon
1 tsp fresh oregano, finely chopped
¼ cup distilled white vinegar
2 tsp ground turmeric
4 large eggs
8 oz baby greens
1 cup dill sprigs
1 cup parsley leaves
3 tbsp fresh lime juice
1 avocado, thinly sliced
1. preheat oven to 425°F. in a large bowl, whisk garlic powder, ¾ tsp paprika, & 3 tbsp oil. add sweet potato, yam, & onion. season with salt & pepper. on a parchment-lined baking sheet, spread out potato mixture & cook 25 minutes.
2. meanwhile, on a separate parchment-lined baking sheet, roast bacon 12 minutes. remove from oven & cut into 1" squares. toss sweet potatoes with oregano.
3. in a large saucepan, bring 2" water to a boil. reduce heat to a simmer & add vinegar. in a small bowl, crack an egg & slide egg into water. repeat with remaining eggs, waiting 30 sec between each. poach until whites just set, about 3 minutes. using a slotted spoon, remove eggs from water.
4. in a large bowl, toss greens, dill, parsley, lime juice, & bacon. drizzle with oil & season with salt & pepper. divide salad among bowls & top each with potato mixture, avocado, & a poached egg. sprinkle with paprika & serve.