From the April/May 2019 issue
PREP TIME:​ 5 minutes
COOK TIME:​ 35 minutes


  • 1 small sweet potato, diced
  • 1/2 TBSP avocado oil
  • 2 tsp turmeric powder, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/4 tsp onion powder
  • salt and pepper, to taste
  • 2 slices bacon
  • 2 Cups packed baby kale
  • 1/2 small avocado, diced
  • 1/2 cup diced cucumber
  • 1/4 Cup blueberries
  • 1 large egg
  • Splash of apple cider vinegar


  1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add sweet potatoes, avocado oil, 1/2 teaspoon turmeric, garlic, ginger, onion powder, and salt and pepper and mix to combine. Bake for 35 minutes, or until crispy.
  2. When there is 20 minutes left on the potatoes, make the bacon. Place on parchment paper lined baking sheet and sprinkle with pepper. Bake for 15-20 minutes until crispy.
  3. When there is about 5 minutes left on the bacon and potatoes, make the egg. Fill a small saucepan with a few inches of water and remaining turmeric and let it come to a simmer. Once it starts to simmer, add a splash of apple cider vinegar. Crack egg into a small bowl. Using a spoon, make a whirlpool with the egg and slowly drop the egg into the water. Let it cook for 3 minutes and remove with a slotted spoon.
  4. Assemble the salad. On a large plate, add kale, cooked sweet potato, bacon, avocado, cucumber, and blueberries. Top with the poach egg and enjoy!