Sweet & Savory Breakfast Salad

Step 1

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.

Step 2

Prepare the greens, berries, nuts, seeds, and herbs while the sweet potato is baking.

Step 3

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.

Step 4

Store the leftovers in the refrigerator for 3-5 days and reassemble before serving.