Last updated on September 21st, 2019
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!
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.
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!
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!
Whole30 Thai Breakfast Bowl
Ingredients
Salad
- 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
Dressing
- 14 ounces canned coconut milk
- 1/4 cup cashew butter
- 1 tablespoon yellow curry powder
- 3 cloves garlic
- 1 lime juiced
- 1 1/2 teaspoons garlic chili paste
- 1 teaspoon sea salt
Instructions
- 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!
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
How long will dressing stay good in fridge??
Hi there. The dressing will keep for about a week in an airtight container!
What if I don’t have blackberries
Then, absolutely use blueberries! I’m not sure I’d recommend strawberries or raspberries though… you can omit them if you’d like!
That pour shot? Brilliant and beautiful. This salad? Brilliant and beautiful! Definitely going to try it out this summer! <3
Thank you so much Chelsea! Please do, it’s become a new favorite of mine!