Sweet and Savory Breakfast Salad

Recipe and image courtesy of Flora & Vino 


  • 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


  1. 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.
  2. Prepare the greens, berries, 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 optional herbs.
  4. Store leftovers in the fridge for 3-5 days.

Serves 2 


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