We eat everything, but I end up with a lot of vegetarian and vegan books because I’m a massive produce-head. I stumbled upon a recipe in The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder (Great book – at the very healthy end of the vegan spectrum and super easy), where sweet potatoes stood in for the bread in avocado toast. I loved the idea. A total vitamin punch with twice as much vegetables in breakfast – I’m in! I wanted stronger flavors and enjoy a little protein in the morning, so I started playing with the idea.
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Jen’s Avocado, Sweet Potato, and Bacon Breakfast
Preheat the oven to 450°F or 232°C.
½ pound bacon, cut into lardons
Cutting into lardons just means that you cut the bacon across the slices about every quarter inch. You’ll have a pile of cute little bacon rectangles. Add those to a cold Dutch oven or skillet. Turn it to medium, and cook, stirring frequently, until they reach your desired level of bacon doneness. My family is team crispy, so that’s about 30 minutes. Drain on paper towel.
I do a full pound of lardons, or two, and put the extra in a Ziploc bag in the fridge. (That’s 1 1/2 pounds in a quart size ziploc in the pic.) One of my kids likes to use them in breakfast sandwiches. Another adds them to her mac and cheese. I love them for salads and eggs. If you pre-make your lardons, just measure off 2/3 cup, cooked. That’s the equivalent of ½ pound.
2 pounds sweet potatoes (about 2 big ones)
Slice the potatoes into ½” rounds. Lay them on a baking sheet covered in parchment.
3 Tablespoons bacon grease or olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¾ teaspoon garlic powder
¾ teaspoon chili powder
¾ teaspoon paprika
¾ teaspoon cumin
Combine and brush on one side of the potatoes. Roast for 15 minutes, turning over halfway through. Poke one with a fork to make sure they’re nice and soft. If not, give them a few more minutes until a fork pierces them easily.
I love to double the potatoes and toss them into the fridge already roasted so that the kids can just grab them in the morning.
2 Haas avocados
½ teaspoon kosher salt
A few grinds of fresh pepper
Mash the avocados with a fork. Add in the zest of half the lime and the juice of the whole thing. Season with salt and pepper. Mine are the massive Haas avocados from Costco. Reduce the lime juice, salt and pepper if yours are little!
A few sweet potato rounds
A zigzag of sriracha, optional
A big dollop of avocado
A little dollop of sour cream
A sprinkling of bacon lardons