Crispy-skinned salmon gets seared until it flakes at the touch, then settles into a bowl alongside caramelized sweet potato and cauliflower rice pulsed fresh and sautéed until tender. A dressing built from coconut aminos, toasted sesame oil, lime juice, fresh ginger, and a touch of honey brings a savory-sweet punch with just a hint of heat from red pepper flakes. Crunchy purple cabbage, creamy avocado slices, and a scatter of green onion and sesame seeds finish each bowl with color and texture in every bite. It's a nourishing, whole-foods build with good fats from the salmon and avocado oil, colorful roasted vegetables, and a bright, ginger-forward dressing that ties the whole thing together. This one comes together in stages you can prep ahead — roast the sweet potato, whisk the dressing, rice the cauliflower — so dinner assembles quickly on a busy night. It's a satisfying, produce-packed bowl that fits neatly into an anti-inflammatory way of eating.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
While the sweet potato roasts, whisk together the coconut aminos, toasted sesame oil, lime juice, honey, grated ginger, and red pepper flakes in a small bowl until smooth. Set aside.
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