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!
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!
How to Make our Smoked Salmon Breakfast Bowl
We start with prep our first night in town. We typically make enough for the number of mornings we will be staying. The sweet potato can be baked or cooked on the stove top. Sauté the peppers separately. Once cooled we combined with the two together with our rosemary. This will keep everything from getting mushy. Mushy breakfasts do not support a full day of sightseeing.
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.
We don’t reinvent the wheel, instead we rely on our simple greens recipe to wrap things up. Get a head start by cooking the onion and stirring in the raw chopped garlic. Just heat up in the morning, add your greens and combine into bowls.
Voila! A hearty winter approved smoked salmon breakfast bowl. My morning hero! What is your morning go-to?
This smoked salmon breakfast bowl recipe is gluten, dairy and sugar free. Easy to make ahead, loaded with veggies and AIP compliant.
- 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.