Paleo Salmon Bowl
This bowl delivers everything you want from a satisfying weeknight dinner — crispy-skinned salmon, caramelized sweet potato, and creamy avocado all layered over fluffy cauliflower rice. The cauliflower rice is pulsed fresh in a food processor and pan-cooked until just tender, so it has real texture rather than that soggy, watery quality you sometimes get from shortcuts. A quick dressing made with coconut aminos, toasted sesame oil, fresh ginger, and lime juice ties every component together with a bright, slightly smoky depth that tastes like it took way more effort than it did. Swapping soy sauce for coconut aminos is the move that keeps this grain-free and soy-free without sacrificing any of that savory umami punch. The salmon itself is cooked skin-side down and left completely undisturbed for four minutes, which is the key to getting that satisfying crisp skin that holds up under the dressing. With four generous servings, this is the kind of meal that works just as well for a casual dinner party as it does for Sunday meal prep. Every component is whole-food, nothing processed, and the result is genuinely colorful and crave-worthy.
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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
- 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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