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Home » All Recipes » 30 Min Meals

Whole30 Thai Breakfast Bowl

Modified: Sep 21, 2019 by Monica Le · Published: Mar 28, 2016 · 7 Comments

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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!

Whole30 Thai Breakfast Bowl of peppers, carrots, nuts, kale, napa cabbage and blackberries

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.

Whole30 Thai Breakfast Bowl in a bowl with dressing drizzled on

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!

Thai breakfast bowl in a white bowl

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!

A jug pouring over coconut dressing onto a Thai breakfast bowl

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.

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.

More like this:

  • Paleo Breakfast Buddha Bowl
  • Whole30 Sweet Potato Hash
An easy recipe for a delicious, paleo, Whole30 compliant & vegan Thai Curry Salad that will leave you feeling full & satisfied. Whole30 salad recipes. Whole30 dinner recipes. Easy Whole30 recipes can be found here. Quick, easy, healthy, dairy free Thai Curry Salad!

Whole30 Thai Breakfast Bowl

Monica Le
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!
4.41 from 5 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Breakfast, Main Course
Cuisine Asian
Servings 6
Calories 360 kcal

Ingredients
  

Salad

  • 2 ½ cups shredded kale leaves
  • 2 ½ cups shredded Napa cabbage
  • 1 ½ cups blackberries
  • 1 bell pepper chopped
  • 4-5 carrots shredded
  • ½ cup mint or cilantro chopped
  • ⅔ cup raw cashews toasted or roasted cashews

Dressing

  • 14 ounces canned coconut milk
  • ¼ cup cashew butter
  • 1 tablespoon yellow curry powder
  • 3 cloves garlic
  • 1 lime juiced
  • 1 ½ 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

Feel free to use blueberries or raspberries instead of blackberries. 

Nutrition

Calories: 360kcalCarbohydrates: 25gProtein: 9gFat: 28gSaturated Fat: 16gSodium: 445mgPotassium: 807mgFiber: 6gSugar: 8gCalcium: 118mg
Keyword bowl dressing, thai bowl, whole30 thai recipe
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.41 from 5 votes (5 ratings without comment)

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  1. Heather says

    November 11, 2017 at 6:27 am

    How long will dressing stay good in fridge??

    Reply
    • The Movement Menu says

      November 11, 2017 at 10:15 am

      Hi there. The dressing will keep for about a week in an airtight container!

      Reply
  2. Datsmdubya2u2 says

    April 26, 2016 at 11:04 am

    What if I don't have blackberries

    Reply
    • The Movement Menu says

      April 27, 2016 at 4:53 pm

      Then, absolutely use blueberries! I'm not sure I'd recommend strawberries or raspberries though... you can omit them if you'd like!

      Reply
  3. Chelsea @ Do You Even Paleo? says

    March 29, 2016 at 7:39 am

    That pour shot? Brilliant and beautiful. This salad? Brilliant and beautiful! Definitely going to try it out this summer! <3

    Reply
    • Monica Stevens Le says

      March 29, 2016 at 8:58 am

      Thank you so much Chelsea! Please do, it's become a new favorite of mine!

      Reply

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