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.
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Paleo Winter Bowl

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.
Course Salad
Cuisine American
Keyword healthy dinner, paleo, salad bowls
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 367kcal
Author Randa Derkson

Ingredients

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

Instructions

  • Preheat oven to 400F.
  • Toss cubed sweet potatoes in olive oil and salt.
  • Roast sweet potatoes for 20-25 minutes until soft and caramelized on the edges.
  • 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.
  • Place shredded cabbage in a bowl and set aside.
  • Combine almonds, oil, vinegar, honey, garlic, and salt and blend in a miniature blender or food processor until creamy and emulsified.
  • Top cabbage with broccoli, sweet potato, flaked almonds, and creamy dressing.
  • Serve immediately, eat, and enjoy!

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 33.4g | Protein: 9.6g | Fat: 24.5g | Saturated Fat: 2.7g | Sodium: 317mg | Fiber: 8.1g | Sugar: 14.2g