2 medium sweet potatoes, cubed
1 red bell pepper, sliced into strips
Olive oil
½ tsp salt
½ tsp garlic powder
Black pepper to taste
6 cups arugula, baby spinach or green blend
4 strips bacon, cooked and coarsely chopped
4 eggs
1 avocado, peeled and sliced

Preheat the oven to 400° F and line a large baking sheet with parchment paper. Place the sweet potato and bell pepper onto the baking sheet, drizzle with 1 tablespoon olive oil and season with salt, garlic powder and black pepper. Toss to combine. Bake for 20 to 25 minutes or until the sweet potatoes are tender when poked with a fork. Remove from oven and set aside.

Spray a non-stick pan and cook eggs sunny side-up over medium heat. Assemble the salads by placing a large handful of greens in each bowl and topping with roasted veggies, fried egg, bacon pieces and avocado slices.

Recipe courtesy of Laura Fuentes.

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