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Sweet Potato Breakfast Salad from A "Mind" Full Mom. Seasoned, roasted sweet potatoes are tossed with a mixed greens and sharp feta cheese. Finished off perfectly with fried egg.
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5 from 1 vote

Sweet Potato Breakfast Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Servings: 4
Author: Lauren Kelly

Ingredients

  • 1 large sweet potato or 2 small sweet potatoes, peeled and cubed into 1 inch pieces
  • 1 teaspoon chili powder
  • 16 ounces mixed spring greens washed and dried
  • 8 mini peppers sliced and seeded
  • ¼ cup feta cheese crumbled
  • 1 fresh lime
  • 3 teaspoons kosher salt divided
  • 1 teaspoon pepper
  • 4 eggs
  • 2 teaspoons oil divided

Instructions

  • Preheat oven to 400 degrees.
  • Toss potatoes with chili powder, 1 teaspoon salt and 1 teaspoon oil. Roast for 15-20 minutes, until soften and beginning to brown.
  • Toss together the greens, peppers, feta, zest and juice of the lime, 1 teaspoon salt and pepper together.
  • Heat remaining teaspoon of oil over medium-high heat in large skillet. Crack each egg into skillet and season with remaining salt, and fry for 2-3 minutes per side. Flip and let finish cooking for 1 minute.
  • Divide the tossed greens between 4 bowls and top each salad with one egg.