Description
Ingredients
Units
Scale
- 1/2 pound bacon
- 2 cups cherry tomatoes
- 2 cups finely chopped romaine lettuce
- 2 1/2 cups diced sweet potatoes
- 1–2 Tablespoon avocado oil
- 3 Tablespoons avocado mayonnaise
- 2 Tablespoons full fat coconut milk cream (white cream that is on top of can)
- Salt/pepper to taste
Instructions
- Turn oven on to 400 degrees. Line a 9×12 pan with parchment paper and line dish with bacon.
- Bake for 15-20 minutes until bacon is tender and crispy.
- Remove bacon from pan onto a paper towel lined plate to remove some grease and let cool.
- Meanwhile, dice sweet potatoes to ¼ inch thick.
- Cover with avocado oil and place in a 9×12 parchment lined baking dish.
- Bake potatoes for 40-45 minutes or until lightly roasted. Let cool.
- While potatoes are cooking, slice tomatoes and chop romaine lettuce.
- In a small bowl mix coconut milk cream, avocado mayonnaise, salt and pepper.
- When bacon is cooled chop into small pieces.
- In a large mixing bowl add all ingredients and stir well until everything is coated with the dressing.
- Serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45
- Category: side dish
- Method: stovetop, oven
- Cuisine: paleo
Keywords: BLT, BLT salad, paleo salad, BLT potato salad, sweet potatoes, bacon