The Dish on Fish team is over-the-moon excited to share a brand-new original recipe. Introducing our un-bowl-ievably great Turmeric Smoked Salmon Breakfast Bowl! This dish has so many things going for it: It’s satisfying and nutritious, the flavors really pop, it’s a bowl (more on that in a minute), and it’s perfectly on point for brunch (or any other occasion, really). It wowed our taste-testers, and we know you’re going to love it as much as we do!
We’re a bit obsessed with seafood bowls, and with good reason. They’re such an easy way to enjoy a balance of protein, grains, veggies and healthy fats. Plus, they offer endless variety, and they’re just plain fun! You can pre-prep the ingredients, and then let family members customize bowls to their liking. If you’re like us and still zipping between Zoom meetings and remote school sessions, breakfast may get boring or just plain forgotten about on some days. But with just a little planning the evening before, you can assemble a breakfast bowl in the time it would take to pour a ho-hum bowl of cereal. Win-win!
Did we mention this bowl is a protein powerhouse? The star ingredient, smoked salmon, is easy to pick up at any grocery store and has about 20 grams of protein per 4-ounce serving. And the supporting cast of eggs, Greek yogurt and quinoa—which are complete proteins, too—push this dish into nutritional overdrive. What’s more, there’s plenty of omega-3s in each bowl, thanks to the salmon, avocado and hemp seeds.
Let’s talk about turmeric. If you’ve saved it for curry recipes only, it’s time to give this underappreciated seasoning a second look! In addition to providing earthy flavor and brilliant gold color to our cooking, some studies say turmeric can provide anti-inflammatory and antioxidant properties.
And bottom line, this inspired ingredient combo really works! Smoked salmon and eggs are a time-tested classic. But layering on the bitter-sweet pairing of turmeric-dusted sweet potato? Adding the creamy-crisp duo of avocado and radishes? Topping with a tangy lemon-yogurt sauce? It’s pure genius, if we say so ourselves! Enjoy!
Turmeric Smoked Salmon Breakfast Bowl
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 1 large sweet potato, peeled and cubed
- 2 teaspoons olive oil, divided
- 3 teaspoons turmeric, divided
- 1 cup uncooked quinoa
- 2 eggs (if you don’t like slightly runny eggs, opt for 2 sliced hard-boiled eggs instead)
- 2 cups mixed greens or spinach, torn
- 8 ounces smoked salmon
- 2 radishes, thinly sliced
- ½ avocado, peel and pit removed, sliced lengthwise
- 1 tablespoon hemp seeds
- 8 ounces plain Greek yogurt
- 1 teaspoon cayenne pepper or harissa
- Juice of half a lemon
- Salt and pepper, as desired
- Preheat oven to 400 degrees F.
- Drizzle 1 teaspoon of olive oil on a baking sheet. Add sweet potatoes and drizzle with remaining 1 teaspoon olive oil.
- Sprinkle with 2 teaspoons turmeric, salt and pepper.
- Roast for 15 minutes, flipping halfway through cooking time.
- Fill a medium saucepan with 1½ cups of water and bring to a boil. Add quinoa, stir once; then cover and simmer for 12 to 15 minutes or until water is absorbed and quinoa is fluffy.
- While sweet potatoes and quinoa are cooking, cook eggs. Add eggs to a small saucepan and cover eggs with water; bring to a boil over high heat. When water boils, lower heat to simmer and cook for 6 minutes or until desired doneness. Remove and rinse with cold water. Carefully crack and peel; set aside. Note: If you don’t like runny eggs, skip this step and add sliced hard-boiled eggs instead.
- In a small bowl, mix yogurt with remaining 1 teaspoon turmeric, cayenne pepper or harissa, lemon juice, and a dash of salt and pepper.
If eating bowls now:
Divide hot quinoa evenly between two bowls. Place greens or spinach on top, followed by sweet potatoes, smoked salmon, avocado and radishes. Slice eggs in half; place one in each bowl, and top with hemp seeds. Drizzle with yogurt-turmeric sauce. Serve immediately.
If prepping bowls ahead of time:
Place cooked quinoa and sweet potato in two separate bowls; let cool, then cover with lid and refrigerate. Store yogurt sauce in a small bowl or Mason jar with lid; refrigerate. When ready to eat, make eggs (or use pre-prepped hard-boiled eggs), reheat the quinoa and sweet potatoes and assemble bowls per instructions above.