Breakfast Salad

1. 1

   Preheat the oven to 400 and line a baking sheet with parchment paper.

2. 2

   Toss the sweet potatoes with the olive oil and a dash of salt and pepper.

3. 3

   Arrange the sweet potatoes in a single layer on the parchment paper and bake for 40 minutes, flipping halfway through, or until they are soft and browned.

4. 4

   Divide the salad mix between 4 bowls and top with roasted sweet potatoes, bell pepper, pomegranate seeds and chives.

5. 5

   Add the eggs to a saucepan and fill with cold water until covered.

6. 6

   Bring water to a boil; remove from heat and cover.

7. 7

   Let sit for 2 minutes (for soft-boiled, 10 if you want hard-boiled) and run eggs under cold water until cool.

8. 8

   Peel and add an egg to each salad.

9. 9

   Add a dash of salt and pepper to each salad and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.