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Sweet Potato & Arugula Breakfast Salad

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A warm, satisfying breakfast salad made with roasted sweet potatoes, peppery arugula, jammy eggs, and a bright vinaigrette.

Ingredients

  • 1 medium sweet potato, peeled and diced

  • 2 tsp olive oil

  • 1/2 tsp smoked paprika

  • Salt and pepper, to taste

  • 2 cups baby arugula (or mixed greens)

  • 2 large eggs

  • 1/4 small red onion, thinly sliced

  • 1 avocado, sliced

  • 2 tbsp toasted pepitas (or sunflower seeds)

  • Optional: crumbled goat cheese or feta

For the dressing:

  • 1 tbsp olive oil

  • 1 tbsp fresh lemon juice or apple cider vinegar

  • 1 tsp Dijon mustard

  • 1/2 tsp maple syrup or honey

  • Salt and pepper to taste

Instructions

  1. Roast the sweet potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, flipping halfway, until tender and caramelized.

  2. Boil the eggs: Bring water to a boil in a small saucepan. Carefully add eggs and simmer for 7 minutes. Transfer to ice water and cool, then peel and halve.

  3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, maple syrup, salt, and pepper.

  4. Assemble the salad: In a large bowl, toss arugula with dressing. Add roasted sweet potatoes, sliced red onion, avocado, and pepitas. Gently mix.

  5. Top and serve: Plate the salad, add jammy eggs on top, and sprinkle with goat cheese if using. Serve warm.

Equipment

Notes

  • For a dairy-free option, skip the cheese or use a plant-based alternative.

  • Make ahead by roasting sweet potatoes and boiling eggs in advance.

  • Easily double the recipe to serve more.

Find it online: https://www.brokenpranch.com/sweet-potato-arugula-breakfast-salad/