Heat oven to 425 F. Line a rimmed sheet pan with parchment paper. 

To make the avocado dressing: In a blender or small food processor, combine the avocado, Greek yogurt, lemon juice, water and chives. Season with salt and black pepper. Blend until smooth. Cover and chill in the refrigerator until ready to use.

To roast the potatoes: In a medium bowl, toss the potatoes and garlic with the avocado oil and paprika, and season with salt and black pepper. Bake for 30 to 35 minutes until crispy and fork-tender. Set aside.

Meanwhile, cook the turkey bacon according to package instructions. Set aside. 

To poach the eggs: Fill a medium saucepan ¾ of the way with water and bring to a simmer over medium-high heat. Crack each egg into a small ramekin or bowl. 

Add the vinegar to the simmering water, and swirl the water with a wooden spoon to create a vortex. Gently drop the eggs into the swirling water, one at a time, recreating the vortex after each addition.

Cover, remove the pot from the heat and let stand for 5 minutes. Using a slotted spoon, remove the eggs from the water and transfer them to a paper towel-lined plate.  

To assemble the bowls, divide the mixed greens, potatoes, tomatoes and microgreens between bowls. Crumble the turkey bacon on top. Drizzle the avocado dressing over the bowls, place one poached egg in each bowl and garnish with minced chives, L&B Everything Bagel Seasoning and black pepper. Enjoy!

Recipe adapted from: Two Peas and Their Pod