Sweet and Savory Breakfast Salad
What You'll Need
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
How to Make It
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.
For the fresh herbs, use mint, cilantro, parsley, etc.
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