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!
Servings 6
Calories 360kcal
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: 360kcal | Carbohydrates: 25g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Sodium: 445mg | Potassium: 807mg | Fiber: 6g | Sugar: 8g | Calcium: 118mg