Crispy-skinned salmon takes center stage here, seared until it flakes easily and perched over a bed of cauliflower rice for a satisfying, grain-free base. Caramelized cubes of roasted sweet potato bring natural sweetness, while shredded purple cabbage and creamy avocado slices add color, crunch, and richness to every bowl. The dressing pulls it all together with coconut aminos, toasted sesame oil, fresh lime juice, and a hit of ginger and red pepper flakes for warmth and brightness. A scatter of green onion and sesame seeds finishes things off with a little extra texture and nutty flavor. It's a vibrant, protein-packed bowl that comes together in stages but rewards you with restaurant-quality results, and it's a genuinely solid choice for a gluten free table.
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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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