Korean Keto Breakfast Bowl

Discover this invigorating and keto-friendly Korean Breakfast Bowl recipe, bursting with vibrant colors and flavors to energize your day.

Time: (Prep, Cook, Total): 10 min, 10 min, 20 min

Servings: 1

Difficulty: Intermediate

Cuisine: Korean, Keto

Allergens

Fish (in salmon option), nuts (sunflower seeds)

1 cup kimchi 1/2 avocado, sliced 4 oz cooked salmon or grilled chicken breast 1/2 cup mixed cucumber and bell pepper salad 1 tbsp toasted sesame seeds 1/2 cup edamame, shelled and cooked 1/4 cup sunflower seeds Freshly ground black pepper, to taste Salt, to taste

In a bowl, combine kimchi, avocado slices, salmon or grilled chicken breast, mixed cucumber and bell pepper salad, and half of the toasted sesame seeds. Gently toss to mix. Top with edamame and sunflower seeds. Season with freshly ground black pepper and salt to taste. Serve immediately.

This Korean Keto Breakfast Bowl is not only delicious but also packed with essential nutrients to fuel your body and mind for an energized day ahead.

Ensure you use keto-friendly ingredients, such as low-carb vegetables and keto-friendly proteins.

For the protein, you can use tofu for a vegetarian option or another keto-friendly protein of your choice.

This dish can be prepared the night before and assembled in the morning for a quick and easy breakfast.

You can grill, bake, or steam the chicken instead of using salmon.

Store leftover kimchi and salad separately in the refrigerator, and cook salmon or chicken when needed.

Kimchi can last up to 2 months in the fridge; cooked salmon and grilled chicken can be stored for 3-4 days in the fridge.

Arrange the ingredients in a visually appealing manner, creating a dynamic composition that reflects the energy of the dish.

This dish provides healthy fats from avocado, protein from salmon or chicken, and fiber from vegetables and edamame, making it ideal for a keto diet.