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–+ servings

Savory Breakfast Salad (20 minutes!)

A savory-sweet breakfast salad with tons of super foods and a simple lemon vinaigrette. Just 20 minutes and 10 ingredients required. So healthy and flavorful, and perfect for spring and summer!
Author Minimalist Baker
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Plate of our Vegan Breakfast salad made with blueberries, sweet potato, avocado, and hummus
4.89 from 9 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Course Breakfast, Lunch
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

SWEET POTATOES

  • 2 small sweet potato (can sub 1 large for 1 small // cut into 1/4-inch discs then halved // organic when possible)
  • 1 Tbsp avocado or coconut oil (or sub water if avoiding oil)
  • 1 pinch each salt and pepper

SALAD

  • 4 cups mixed greens and/or endive

DRESSING

  • 3 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil (or sub water if avoiding oil)
  • 1 pinch each salt and pepper

FOR SERVING

  • 1 cup blueberries (or other seasonal fruit // organic when possible)
  • 1 medium ripe avocado (chopped)
  • 4 Tbsp (60 g) hummus, divided
  • 2 Tbsp hemp seeds (optional)
  • Fresh chopped parsley (optional)
US Customary - Metric

Instructions

  • Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
  • Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender - about 10-15 minutes total.
  • In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
  • To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
  • Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).

Notes

*For a more savory option, sub the sweet potato with 4-5 baby yellow or red potatoes. Cook using the same method.
*Nutrition information is a rough estimate calculated without hemp seeds or parsley.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 523 Carbohydrates: 57.6 g Protein: 7.5 g Fat: 37.9 g Saturated Fat: 12.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 156 mg Fiber: 15 g Sugar: 15.3 g