Description
Sweet & savory breakfast salad packed with protein and whole foods. Perfect for a fun and flavorful light breakfast for warmer months.
Ingredients
- 2 small or 1 large sweet potato cut into thick 1/2″-inch half moons
- 4 cups mixed greens
- 1 cup berries
- 1 ripe avocado, chopped
- 1/4 cup hummus
- 2 TBSP hemp hearts
- 2 TBSP chopped nuts
- 1/4 cup fresh herbs (mint, cilantro, parsley, etc.)
- 1/4– 1/2 cup toasted quinoa (optional for serving)
- fresh squeezed citrus (lemon, lime)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the sweet potatoes to the baking sheet and bake them for 30-40 mins, flipping once halfway, until they’re fork tender and golden brown on each side.
- Prepare the greens, berries, nuts, seeds, and herbs while the sweet potato is baking.
- To serve, divide the greens between serving plates and top them with optional cooked quinoa, roasted sweet potatoes, berries, avocado, hummus, hemp seeds, nuts, fresh squeezed citrus, and optional herbs.
- Store the leftovers in the refrigerator for 3-5 days and reassemble before serving.
Notes
Recipe heavily adapted from Minimalist Baker
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast, Salad
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free