Savory egg-free smoked salmon breakfast bowl recipe that can be made ahead of time and assembled right before eating. The perfect hearty yet healthy breakfast.
I am not a morning person. I like every bit of shut eye I can snag. Which can make a healthy breakfast hard. I rely on green smoothies and pre-prepped low carb breakfasts, like our smoked salmon breakfast bowl! Because they are egg-free there is no waiting. Just heat and go!
It is getting a lot of play this week. We are spending the first week of the new year in Quebec (Mr. Peel and I are celebrating our ten-year anniversary, xoxo). Walking the charming streets, trying to stay warm and doing a bit of skiing. Although in my case, it is mostly falling. When traveling we rely on AirBnB and vacation rentals to ensure we have access to a kitchen. But no blender means no smoothies. So, smoked salmon breakfast bowls it is!
For the salmon, we picked up locally smoked salmon at the Marche du Vieux-Port. Any smoked salmon or gravlax will due, and I have even used leftover baked salmon. I set it out to warm to room temperature while I heat up breakfast
Why do we prefer wild salmon over farmed salmon?
Fish in the wild eat a natural diet and tend to be slightly lower in saturated fat than farm-raised varieties. Farmed fish can be slightly higher in omega-3 fatty acids, due to the farms’ fortified feed. Additionally, farm-raised fish tend to have a higher instance of disease due to farming conditions. It isn’t to say farm-raised salmon is all bad. Just be sure you buy from a reputable source
How to Make our Smoked Salmon Breakfast Bowl
An egg-free breakfast bowl like this can be prepped at the beginning of the week. But we typically use leftovers from the night before and saute the greens in the morning.
- Prep the sweet potatoes: The sweet potato can be baked or cooked on the stovetop If cooking stovetop keep separate from the peppers and onion so the sweet potatoes can crispy up
- Saute the onions and peppers: Sauté the onions and peppers separately or together. Once cooled we combine with the rosemary.
- Saute the greens: We don’t reinvent the wheel, instead, we rely on our simple greens recipe to wrap things up in 5 to 10 minutes.
- Store the veggies in the fridge separately. This will keep the sweet potatoes from getting mushy and the greens from getting overdone when reheated.
- Reheat the sweet potatoes and veggies: Again keep the sperate and you can microwave or cook on the stovetop. The smoked salmon can be reheated or served at room temperature, the later is my preference.
- Assemble bowls: Your egg-free bows should take just a few minutes to assemble Layer in the sweet potato first, layer in the peppers and onions, add the smoked salmon and top with your sauteed greens.
Voila! A hearty winter approved smoked salmon breakfast bowl. My morning hero! Looking for more ideas? Check our collection of quick and easy breakfast recipes.
Egg- Free Smoked Salmon Breakfast Bowl
- 3 tbsp coconut oil, melted, divided
- 1/2 tsp kosher salt
- 2 sm sweet potatoes, 1/2 in cubes with skins on
- 2 tbsp chopped rosemary
- 2 bell peppers, any color, diced see AIP notes
- 12-16 oz smoked salmon, flaked
- 1 recipe simple greens
- Toss 2 tbsp melted coconut oil, salt and sweet potatoes.
- Bake sweet potatoes at 400 degrees for 20 minutes or until done. Or pan fry on medium until brown and crunchy. Toss with rosemary.
- Add remaining coconut oil and bell pepper and cook on medium low until well done. Cool and combine with sweet potatoes.
- To reheat, add sweet potato- pepper mixture to a large saute pan. Cook over medium heat until well done. We like the potatoes to be a bit crunchy.
- To serve, divide sweet potato- pepper mixture, simple greens and smoked salmon into 4 bowls. Season to taste with salt and pepper. Enjoy!
- AIP Compliant: Substitute chopped cranberries for the red pepper, no black pepper.
- Find our simple sauteed greens recipe here.