Smoked Salmon Breakfast Bowl
This smoked salmon breakfast bowl recipe is gluten, dairy and sugar free. Easy to make ahead, loaded with veggies and AIP compliant.
Prep Time10 mins
Cook Time20 mins
Total Time20 mins
Servings: 4 servings
- 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.