8 cups mixed salad greens (I used baby kale, chard & spinach)
1/4 red onion, sliced thinly
1/2 cup / 75 g black olives, sliced
Extra virgin olive oil, to taste
1 avocado, sliced
BAKE: Preheat the oven to 400F / 205 C. Peel the white sweet potatoes and chop into bite size cubes. In a bowl, toss the potatoes together with the avocado oil and garlic powder until evenly coated. Line a baking sheet with foil or parchment paper, then spread out the sweet potato in a single layer. Sprinkle generously with salt and bake for 20 minutes, until the sweet potato is tender in the middle and beginning to turn golden at the edges. Remove from the oven and set aside to cool slightly.
FRY: While the potatoes are baking, cook the bacon until crisp. Allow the cooked bacon to cool enough to handle, then chop into small pieces. Reserve for later.
ASSEMBLE: Divide the greens between four plates, then top with the onion and olives. Drizzle the salads with olive oil, to taste, then add the warm sweet potatoes. Finish each plate with a generous sprinkling of bacon bits and serve immediately with the sliced avocado on the side!