Healthy Autumn Goddess Bowl – full of clean, healthy ingredients, this Whole30 compliant bowl is delicious and easy enough for a weeknight!
If you are looking for new inspiration for your weeknight menu, add this to it RIGHT NOW! This Healthy Autumn Goddess Bowl is full of nutritious food, is so easy to throw together (and just happens to be Whole30 compliant…). You could be having this for dinner tomorrow….
To me this bowl just screams Fall. It don’t know if it is that gorgeous purple sweet potato or what…. It looks hearty, yet light at the same time (somehow). And it is everything I want right now. These are the kinds of meals my family eats on a weeknight (yes, even our girls). One of the things both Mike and I noticed after doing Whole30 is that we always thought we needed to have a grain…. rice or pasta salad…. to make our meal “balanced.” We quickly realized – no, you don’t HAVE to have those things to make a mea complete. You can (and will) be VERY satisfied without it and you will feel so much less bloated and lethargic.
So meals like this have become commonplace. The roasted sweet potato medley and mushrooms are things you could easily meal prep and make in a big batch (the sweet potatoes are so good for snacks during the week – I like to dip them in compliant ranch – so good!) and then making this bowl would be even easier! And hey, if you aren’t so confident in your poached-egg making skills, check out this tutorial for all my tips and tricks!
I chose smoked salmon for this, but if you would prefer broiled salmon (or whatever else you want) go for it – as always, I love giving you guys inspiration – make the recipes your own! (Also check out its counterpart – the Summer Goddess Bowl).
I was reminiscing with Mike yesterday on my health journey over the course of this year…. it has been so incredibly significant. I have always been one to eat “healthy,” but I always felt like I was an unhealthy healthy person…. does that make sense? I was battling my stomach/ulcer issues and was struggling with always feeling tired and run-down; just because you are not overweight, doesn’t mean you are “healthy.” I would skip breakfast ALL THE TIME, get light-headed…. it was always something. I very rarely just feel good. My body just started craving healthier and healthier foods at the beginning of the year, like it was echoing the same sentiments. It was trying to steer me in the right direction. The direction brought me to Whole30, which helped me realize my crazy sugar addiction (I seriously used to put 2-3 spoonfuls of sugar in my coffee …. and I would have at least 2 cups per morning….WHAT?!) and that I just plain old feel better when I cut out dairy (duh, I am allergic), most added sugars, and a lot of grains. But it also taught me to know when it is time to indulge and to enjoy the hell out of it when you do. It changed my perspective completely.
Now, as I continue reading through WomanCode, my eyes are being opened to another angle of health – how our hormones, adrenals, periods and inner-workings work and how much farther I need to go on this journey. But I am so enjoying it. I love having my eyes opened, learning new things and trying them out to see if they are right for me. I plan on trying out a lot of the suggestions in the Woman Code protocol, starting with a gentle 4 day cleanse of the liver. Giving my liver a break so it can actually do its job sounds like a pretty fantastic idea to me… I will let you know how it goes ?
It has truly been a remarkable year (with still 3 months to go). I love how good I feel, how energized I am and just how much happier I am because of the journey. If you guys ever have questions, feel free to ask – thanks for following along ❤️
I hope you guys work this little beauty into your weeknight rotation!! Hope you guys have a great start to your week!
- 1 purple sweet potato
- 1 yam
- 1 cucumber, sliced
- 1 cup micro-greens
- 2 cups mushrooms, sliced
- 1 large carrot, ribboned
- 8 oz smoked salmon
- 2 eggs
- 1 cup Spinach leaves
- olive oil
- 1 Teaspoon cinnamon
- Preheat oven to 425.
- Cut potatoes into wedges, drizzle in olive oil and then sprinkle with cinnamon and a pinch of salt.
- Place on foil-lined baking sheet and roast on middle rack for 20 minutes, flipping halfway.
- Take mushrooms and toss lightly in olive oil and sprinkle with salt.
- Place on a foil-lined baking sheet and put in oven when there are 10 minutes left on the potatoes; toss halfway.
- Take your bowls and place spinach at the bottom, drizzle a little olive oil and toss.
- Take salmon and break it into chunks, placing 4 oz in each bowl.
- Then add potatoes, cucumber, micro greens, carrot ribbons and mushrooms.
- Poach your eggs and place in the center.
- Garnish with black sesame seeds.
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