Whole30 Thai Breakfast Bowl
A Whole30 Thai Breakfast Bowl recipe that is perfect for both breakfast and lunch alike. With all of the nutrient dense vegetables inside and the creamy cashew dressing, you’re going to go in for seconds… and thirds!
I’m all about that curry, let me tell you. Last year, I made a Curry recipe (two ways) that is absolutely to die far. I also enjoy making curry aioli, curried roasted cauliflower, scrambled eggs topped off with a few shakes of curry powder- really, you name it. I love it… if it has curry on it. Oh, speaking of eggs, did I mentioned Deviled Duck Eggs? This recipe incorporates curry into the filling, too! The curry addition is explains why I love this salad oh so dearly. I really wanted to create a nutritious, delicious AND filling salad recipe that paleo friends and vegan loves could rejoice over, collectively.
The reality of it is, that those who follow a paleo lifestyle and a vegan lifestyle aren’t all that different. I’m not sure why there is so much animosity between the two groups at times.
I think if we could all just talk to one another and gather a firm understanding that we truly care about a lot of the same things, we’d all be best friends forever. Sure, vegans don’t eat meat. However, those who are die-hard Paleo advocates, will only purchase their meat from local purveyors who exercise responsible and ethical farm-keeping practices.
So, we both care for animals- check, check! See? Am I on to something here?
This Whole30 Thai Breakfast Bowl will leave you feeling extremely satiated. If you’re feeling like you want to add some meat to it though, I’d recommend grilling up some chicken breast or thighs to plop right on top! My husband, Tim and I ate this entire salad sans meat, and there were definitely no complaints. Tim was actually really surprised about how much he enjoyed it.
I don’t usually make salads because I find them to be rather boring but when I bring curry to the table, boring is the last word on my mind!
Aren’t all of these vibrant colors making you drool all over the place? That’s the goal.
The bold colors in this Whole30 Thai Breakfast Bowl are representative of all of the bold nutrients and vitamins all of its ingredients possess.
The blackberries are full of antioxidants, the cashews are full of healthy fats, there is an excess of vitamin A coming from those carrots and plenty of magnesium, potassium and omega-3 fatty acids in all of that kale! Seriously, I have hooked you up!
Go ahead and check out the recipe! I dare ya… ! If you’re feeling ambitious and want to incorporate it into your next meal plan, be sure to pin it for later. Just store the dressing in an air-tight container, separate from the salad. It will stay good for up to (1) week!
- 2 1/2 cups shredded kale leaves
- 2 1/2 cups shredded Napa cabbage
- 1 1/2 cups blackberries
- 1 bell pepper chopped
- 4-5 carrots shredded
- 1/2 cup mint or cilantro chopped
- 2/3 cup raw cashews toasted or roasted cashews
|Prep Time||10 minutes|
- Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.
- Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time. Serve right away!
Whole30 Thai Breakfast Bowl
Amount Per Serving
Calories 420 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Sodium 123mg 5%
Potassium 794mg 23%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Protein 12g 24%
Vitamin A 366%
Vitamin C 291%
* Percent Daily Values are based on a 2000 calorie diet.