This nutrient-dense Nourishing Buddha Bowl (AIP, Paleo, Whole30) is packed with roasted cauliflower, crispy sweet potato, protein-packed salmon, probiotic-rich fermented kraut, luscious avocado, and a flavorful dairy-free nut-free arugula pesto, all on a bed of crisp romaine. Great for quick and easy meal prep!
For the Buddha Bowl
1 medium head cauliflower, chopped into florets
1 lb (~1 large) sweet potato, cut into 1/2-inch pieces (I like it with the skin, for the added nutrients and crispiness, but you can peel first, if you’d like)
4 cups chopped romaine (or other leafy green of choice)
2 5-oz cans wild salmon
1 cup fermented kraut (I used a combo beet/cabbage kraut)
2 ripe avocados, sliced
For the Arugula Pesto
4 cups baby arugula, loosely packed
2 cloves garlic
1 tsp sea salt
juice from 1/2 lemon
1/3 cup EVOO (extra virgin olive oil)
Preheat oven to 425°F. Chop cauliflower and sweet potato (the smaller you chop them, the quicker they cook). Arrange on a sheet pan, sprinkle with a pinch of sea salt and roast for 20-30 minutes until tender on the inside and crispy on the outside, stirring half-way through.
Arrange chopped romaine, cauliflower and sweet potato into bowls (or plates). Top with shredded wild salmon, fermented kraut, sliced avocado and a dollop of arugula pesto and enjoy!
To meal prep: arrange ingredients in mason jars from bottom to top: salmon, sweet potatoes, cauliflower, lettuce. To serve, dump mason jar into a bowl, top with a forkful of kraut, sliced avocado and a dollop of arugula pesto and enjoy!
- Calories: 491
- Fat: 33.3g
- Carbohydrates: 40g
- Fiber: 15.6g
- Protein: 15.8g
Keywords: buddha bowl, nourish bowl, aip, paleo, whole30, salad