Name: Sweet and Savory Breakfast Salad
Prep time: 30 min
Cook time: 10 min
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

By Lauren Price

(4)

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

Gluten Free Low Sugar Soy Free

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

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.