Whole30 Meal Prep Smoked Salmon Breakfast Bowls make an easy meal prep dish featuring smoked salmon, breakfast potatoes, greens, a quick salad, and optional eggs!
We are continuing meal prep month (did you know I am doing meal prep month this month?!) with some breakfast recipes this week! I know a lot of you guys are trying to get out the door as fast as possible most morning and sometimes making breakfast isn’t an option. So this week I’m bring you some things you can prep ahead of time, starting off with these meal prep smoked salmon breakfast bowls.
I love having smoked salmon on hand (when I can remember to buy it, ha) for an easy source of protein. You can add it to breakfast, like these meal prep breakfast bowls, add it to salads, or just have it as a snack with some fat if you need one. I took some of my favorite parts of breakfast – eggs, crispy potatoes, greens, avocado, and some more veggies, and packed it into one delicious meal prep breakfast!
How to make Meal Prep Smoked Salmon Breakfast Bowl (Paleo/Whole30)
These meal prep breakfast bowls come together pretty quickly once you have the potatoes in the oven. While they are cooking you can make the quick tomato and cucumber salad. Set that aside and make your eggs if you are adding those on. Then just prep the bowls and add the potatoes once they are done and cooled.
They are super customizable as well – if you don’t like eggs or are tired of them, leave them off. You can add more smoked salmon for more protein. Don’t want to make the cucumber and tomato salad? Add whatever veggies you have on hand. You can also use kale or spinach if you don’t like arugula.
This recipe only calls for 4 cups of roasted potatoes, but I suggest making the whole batch so you have extras for easy meals during the week! We always have them on hand at our house!
To make them low carb/keto
If you know me, you know I love carbs, but I know that is not everyone’s thing. To make these lower in carb or keto, you can sub out the potatoes for roasted cauliflower or broccoli! Really any veggie that will fit your dietary needs will work.
How to store Meal Prep Smoked Salmon Breakfast Bowl (Paleo/Whole30)
There a couple different ways to store these. If you are lazy like me, I just put it all in one meal prep container and store it in there. I don’t mind eating the potatoes cold, so I will just eat it like it is. We also have these compartment meal prep containers that work great for separating the food. You can keep the potatoes in the one side and then take them out to reheat when you are ready to eat.
If you are adding the optional eggs, I would keep them whole until you decide to eat. You don’t want cut them open and waste the yolk!
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Meal Prep Smoked Salmon Breakfast Bowls (Paleo/Whole30)
- 6 packed cups argula
- 8 ounces smoked salmon*
- 4 cups crispy roasted breakfast potatoes
- 1 small avocado (about 150 grams)
- 2 cups diced cucumbers (270 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1 cup chopped onion (115 grams)
- 1 tablespoon lemon juice
- 1/2 tablespoon olive oil
- 2 tablespoons fresh dill, roughly chopped
- salt and pepper, to taste
- optional: 2-4 eggs, cooked to preference
- Make the potatoes according to the recipe.
- While the potatoes cook, make the cucumber tomato salad. Add cucumbers, tomatoes, onions, lemon juice, olive oil, dill, and salt and pepper to a small bowl. Mix well to combine.
- If making eggs, make the eggs to your preference. I make jammy eggs, where the whites are cooked through, but the yolk is a little bit jammy. To make them, add water to a small pot and bring to a boil. Add eggs and cook for 6 and a half to 7 minutes, making sure the water remains at a rapid simmer. Remove from pan and place in bowl filled with cold ice water for 1 minute.
- Once the potatoes are done, make the bowls. Divide arugula (about 1.5 cups per bowl) and cucumber tomato salad, evenly distributing. Add 2 ounces salmon, 1 cup roasted potatoes, and 1/4 of avocado (about 37 grams) per bowl. Top with eggs if using. I use these meal prep bowls or compartment containers to keep it fresh all week long! Should last 5 days in the fridge.
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