Paleo Winter Bowl

This paleo winter bowl is made with broccoli, sweet potato, red cabbage and topped with a creamy vegan almond dressing. PS – Happy New Year! I wanted to share this recipe with you today because I know many of you are starting the year off right and kicking off a healthier lifestyle. I’ll be joining you when I’m back from Disney!

As the weather cools and we are hit with the polar vortexes yet again, salad can seem like kind the wrong option when it comes to lunch or dinner. May I add that it’s -17 celsius today in the Great White North and I’m freezing my buns off while dreaming of this winter salad?

Without heirloom tomatoes and fresh spring greens, why ever would one want salad, right? Wrong! The veggies we often think of as sides to be drenched with cream or sauteed in a pan can also make delicious, nourishing bowls that are as healthy as they are delicious and ‘comfy’: very!

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PS – if this winter bowl sounds like your cup of tea, you should try the Glory Bowl recipe. You’ll love it, it’s one of my favorites.

Paleo Winter Bowl

This bowl has sweet potato roasted in olive oil and salt, broccoli blanched until crisp-tender and bathed in ice water, finely shredded red cabbage, pulled together with an absolutely delicious creamy vegan almond and honey dressing. Yummy! Serve as a side dish for your family dinner or add some chicken or tofu for a main course. 

Randa’s tip: I do recommend shredding the red cabbage with a mandolin. It’s a little extra work but the finer strands of cabbage make for a slightly more refined eating experience that is totally worth it.

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Yield: 4 servings

Paleo Winter Bowl

Prep Time:10 minutes

Cook Time:25 minutes

Total Time:35 minutes

This paleo winter bowl recipe has roasted sweet potato, broccoli, finely shredded red cabbage, pulled together with a creamy vegan almond and honey dressing. Serve as a side dish or add some chicken or tofu for a healthy lunch or dinner.

Ingredients:

• 1 head of broccoli florets (around 3 cups)
• ½ small red cabbage, shredded (around 4-6 cups)
• 1-2 sweet potatoes, diced into ⅓ inch cubes (around 2 cups)
• 2 tbsp olive oil
• ¼ tsp kosher salt
• ¼ cup raw almonds
• ⅛ cup olive oil
• ⅛ cup apple cider vinegar
• 2 tbsp honey
• 1 large garlic clove
• ¼ tsp kosher salt
• ⅓ cup flaked almonds

Directions:

1. Preheat oven to 400F.
2. Toss cubed sweet potatoes in olive oil and salt.
3. Roast sweet potatoes for 20-25 minutes until soft and caramelized on the edges.
4. While potatoes cook, blanch or steam broccoli florets until bright green and crisp-tender, and then plunge into ice water to stop the cooking process.
5. Place shredded cabbage in a bowl and set aside.
6. Combine almonds, oil, vinegar, honey, garlic, and salt and blend in a miniature blender or food processor until creamy and emulsified.
7. Top cabbage with broccoli, sweet potato, flaked almonds, and creamy dressing.
8. Serve immediately, eat, and enjoy!

Nutrition Information

Yield: 4 servings, Serving Size: 1

• Amount Per Serving:
• Calories: 367 Calories
• Total Fat: 24.5g
• Saturated Fat: 2.7g
• Sodium: 317mg
• Carbohydrates: 33.4g
• Fiber: 8.1g
• Sugar: 14.2g
• Protein: 9.6g

All images and text ©Randa Derkson for The Bewitchin' Kitchen.

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