Fructose Free Paleo Salmon Bowl
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 lb sweet potato (about 2 medium), peeled and cut into ½-inch cubes
- 1 tbsp avocado oil
- ¼ tsp salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp toasted sesame oil
- 1 tbsp fresh lime juice
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 cups purple cabbage, thinly shredded
- 2 ripe avocados, sliced
- 2 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
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.
- 2
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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