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Recipes » Salads » Sweet and Savory Breakfast Salad
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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.

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

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