Avocado Sweet Potatoe Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2
ALL ORGANIC INGREDIENTS
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper
Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.
Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.
To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.