Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Top view of AIP Nourishing Buddha Bowl with sweet potato, cauliflower, chopped romaine, salmon, fermented kraut, avocado and arugula pesto.

Nourishing Buddha Bowl (AIP, Paleo, Whole30)

  • Author: Andrea
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

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!


Ingredients

Scale

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)


Instructions

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.

Meanwhile, make the Arugula Pesto by blitzing the arugula, garlic cloves, 1 tsp sea salt, lemon juice and EVOO in a food processor. Reserve extras for another dish.

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!



Notes

Mason jar Nourishing Buddha Bowls will last for up to 4 days in the fridge.

Feel free to use another topping other than the arugula pesto, if desired. Olive oil, apple cider vinegar and a pinch of sea salt is my go-to quick-and-easy way to dress up any dish.


Nutrition

  • Calories: 491
  • Fat: 33.3g
  • Carbohydrates: 40g
  • Fiber: 15.6g
  • Protein: 15.8g

Keywords: buddha bowl, nourish bowl, aip, paleo, whole30, salad