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.
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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