Avocado and Bacon Sweet Potato Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, egg-free Whole30 breakfast salad combining roasted sweet potatoes, crispy bacon, creamy avocado, and a tangy mustard vinaigrette. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 35 minutes, pairs sweet potato, olive oil, bacon 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

2 medium (about 400g), peeled and cut into 1-inch cubes sweet potato
2 tbsp, divided olive oil
6 slices, chopped bacon
1 large, diced avocado
3 cups baby spinach
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
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.