Recipes » Salads » Sweet and Savory Breakfast Salad
T. Colin Campbell Center for Nutrition Studies
Sweet and Savory Breakfast Salad


  • 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


  • 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

  • 1. For the fresh herbs, use mint, cilantro, parsley, etc.

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