Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, egg-free Whole30 breakfast salad combining roasted sweet potatoes, crispy bacon, creamy avocado, and a tangy mustard vinaigrette. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs divided olive oil, chopped bacon, large, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20-25 minutes, turning halfway, until tender and edges are golden.
  2. Step 2: While potatoes roast, cook 6 chopped bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to paper towels to drain and reserve 1 tbsp bacon fat in skillet.
  3. Step 3: In a small bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/4 tsp garlic powder, 1/2 tsp black pepper, and remaining 1/2 tsp salt until emulsified.
  4. Step 4: In a large bowl, combine roasted sweet potatoes, crispy bacon pieces, 3 cups baby spinach, and 1 diced avocado. Drizzle the mustard vinaigrette over the salad and gently toss until everything is evenly coated. Serve immediately.

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Frequently asked questions

How long does Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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