There’s more anecdotal evidence that breakfast salads are steadily gaining in popularity. Once you try this delicious Blueberries, Sweet Potato, Boiled Eggs, Walnuts, Grains and Avocado Breakfast salad, you’ll be hooked on the idea that salads are breakfast food.

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

Salad 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)

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 the heat down to medium-low. Continue cooking until golden brown on both sides and tender – about 10-15 minutes total.

In the meantime, prepare the 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 a creamy texture, or salt and pepper for overall flavor. Set it 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. The leftovers will keep (stored separate from the dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).