Sweet and Savory Breakfast Salad
Recipe and image courtesy of Flora & Vino
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 oven to 400°F and line a baking sheet with parchment paper. Add sweet potatoes to the baking sheet and bake for 30-40 mins, flipping once halfway, until 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 greens between serving plates and top with optional cooked quinoa, roasted sweet potatoes, berries, avocado, hummus, hemp seeds, nuts, fresh squeezed citrus, and optional herbs.
- Store leftovers in the fridge for 3-5 days.
Serves 2
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