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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


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.

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!


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.


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

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