Savory Breakfast Salad + Creamy Cilantro Jalapeño Dressing

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  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 2 salads 1x


  • 1 sweet potato, diced
  • 1 avocado, sliced
  • 4 slices of bacon (make sure it is nitrate + sugar-free for whole30)
  • 1/3 cup blueberries
  • 3 cups spinach
  • 2 eggs
  • Cilantro Jalapeño Dressing:
  • 1/4 cup cilantro
  • 1/4 cup jalapeños
  • 2 teaspoon avocado oil
  • 1/3 cup New Barn Organic Unsweetened Almond milk
  • 1/3 avocado


  1. In a blender or food processor, add the dressing ingredients and blend well for about 1-2 minutes (should be creamy!)
  2. Pour into a mason jar or tupperware and set aside
  3. Heat a medium skillet over medium/high heat
  4. Grease well with spray of choice or oil of choice
  5. Once warm, add sweet potato and cover with a lid
  6. Cook for about 10-15 minutes or until soft, mixing oven to make sure each side of the potato cooks!
  7. Remove from heat and set aside
  8. In the same pan add the slices of bacon and cook for about 3-4 minutes on each side
  9. Remove from heat and place on a paper towel-lined plate (to absorb grease)
  10. In two bowls, evenly distribute the spinach, sweet potato, blueberries avocado slices + bacon
  11. Begin cooking each egg (I used the bacon grease in the skillet) to your liking them top off each salad, add dressing and enjoy!
  12. *Dressing will stay good for about 3-5 days in fridge
  • Author: rachel mansfield
  • Category: whole30, paleo, vegetarian
  • Cuisine: breakfast