Rye Free Paleo Salmon Bowl

Total time50 min

Prep time20 min

Cook time30 min

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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