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Sweet Potato Breakfast Salad

Author Cathy Trochelman


  • 1 tablespoon olive oil
  • 2 c. chopped sweet potatoes skins on
  • 2 thinly sliced rings of a large red onion
  • ½ c. black beans
  • ½ c. diced red pepper
  • hot sauce to taste
  • 1 c. mixed greens
  • 1 egg cooked over easy

Maple Mustard Vinaigrette

  • 3 tablespoon olive oil
  • 2 tablespoon whole grain mustard
  • 1 ½ tablespoon maple syrup
  • 1 teaspoon lemon juice
  • salt & pepper to taste


  1. Heat olive oil in a large frying pan over medium heat.
  2. Add sweet potatoes and saute, stirring, until potatoes start to soften.
  3. Add onions and red pepper and continue cooking until potatoes are fork tender.
  4. Stir in black beans and a dash of hot sauce, to taste.
  5. Arrange sweet potato mixture on a plate; top with mixed greens and egg.
  6. Drizzle with maple mustard vinaigrette.