Sweet and Savory Breakfast Salad
Enjoy sweet and savory in this simple breakfast salad packed with protein and whole foods—perfect for a fun and flavorful light breakfast for warmer months.
Prep: 30 mins
Cook: 10 mins
Yield: 4 servings
Ingredients
Ingredients
- 2 small or 1 large sweet potato cut into thick ½-inch half-moons
- 4 cups mixed greens
- 1 cup berries
- 1 ripe avocado, chopped
- ¼ cup hummus
- 2 Tbsp hemp hearts
- 2 Tbsp nuts, chopped
- ¼ cup fresh herbs, chopped
- ¼–½ cup toasted quinoa (optional for serving)
- Freshly squeezed lemon or lime juice
Instructions
Instructions
- 1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Add sweet potatoes to the baking sheet and bake for 30-40 minutes, flipping once halfway, until fork tender and golden brown on each side.
- 2. Prepare the greens, berries, avocado, nuts, seeds, and herbs while the sweet potato is baking.
- 3. To serve, divide greens between serving plates and top with optional cooked quinoa, roasted sweet potatoes, berries, avocado, hummus, hemp seeds, nuts, fresh squeezed citrus, and herbs.
- 4. Store leftovers in the fridge for 3-5 days.
Cooking Tips
Cooking Tips
- 1. For the fresh herbs, use mint, cilantro, parsley, etc.
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