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Honey Smoked Salmon® Breakfast Bowl

Honey Smoked Salmon® Breakfast Bowl

Perfect for a lazy Saturday morning breakfast or to make ahead of time for work, this breakfast bowl is chock full of protein and superfoods to power you through your day.


  • 1 cup cooked quinoa
  • 1 sweet potato, cut into even pieces
  • 8 oz. Honey Smoked Salmon
  • ½ cup sliced mushrooms
  • 2 cups fresh kale, washed and dried
  • ½ of a red bell pepper, sliced
  • 2 eggs
  • 1 tablespoon Green Goddess dressing or dressing of your choice
  • 2 tablespoons pepitas
  • Salt & pepper (to taste)


Step 1

Preheat your oven to 425 degrees. Coat chopped sweet potato in olive oil, salt, and pepper; then spread on a baking sheet in one layer. Bake for 30 minutes. Be sure to toss halfway through so all the pieces cook evenly.

Step 2

Season mushrooms with salt and pepper and sauté in a tablespoon of butter until browned. Add red bell pepper, and sauté until tender. Add kale, and sauté until tender and green.

Step 3

Soft boil your eggs: fill a saucepan with 4 cups of water. Bring water to a boil and put each egg into the water slowly. Lower heat until just at a simmer and cook eggs for 6 minutes. Remove eggs with a slotted spoon, and immediately run under cold water to stop the cooking process. After the eggs are cool, crack and peel.

Step 4

Assemble your bowl! Portion ¼ cup pre-cooked quinoa into a bowl, and then spoon mushrooms, kale, roasted sweet potatoes, red bell pepper, and 4 oz. of Honey Smoked Salmon. Place both eggs in your bowl and cut so that the yolk runs out.

Step 5

Drizzle 1 tablespoon of Green Goddess dressing over the top, and garnish with salt, freshly ground black pepper, and pepitas.

Step 6

Serve and Enjoy!

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