Meal Prep Smoked Salmon Breakfast Bowls (Paleo/Whole30)
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!
- 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.
*if doing a Whole30, make sure it is compliant and doesn't have any added sugar
Nutrition is based on serving per recipe + 1/2 egg.
Serving: 1bowl | Calories: 470kcal | Carbohydrates: 50g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Fiber: 8g | Sugar: 9g