Sea Veggies Gratitude Bowl (Whole30, Gluten-Free, Paleo)

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl filled with mushrooms, baked sweet potatoes, avocado, and smoked salmon makes for a perfect meal. 

When it comes to my favorite meals, they tend to be simplistic and nourishing. Food doesn’t need to be over the top or pretentious. Simple, honest food is where it’s at. Our health is the most precious thing we own. Without it, we cannot enjoy life, our family or friends.

This Sea Veggies Gratitude Bowl is perfect for Winter and makes a great nourishing meal as it gives your body a break from grains and you can make the elements in advance and fill your bowl for a quick grab-n-go lunch or dinner.

You can use different vegetables, too. Salmon is packed with protein so you have a complete, balanced meal. These bowls are best eaten at room temperature but if you’re in a hurry, it’s fine to tuck in while the roasted sweet potatoes are still hot.

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl

(Whole30, Vegan, Gluten-Free)

Recipe makes 4


1 package wakame seaweed

1 avocado

12 oz Smoked salmon

Sesame seeds
1 lb mushrooms, sliced in half
3 tablespoons coconut aminos
1/8 cup nutritional yeast
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
½ teaspoons black pepper

Sweet Potatoes
1 185g sweet potato, washed and cubed
1 tbsp smoked paprika
1/2 tbsp dried rosemary
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp coconut oil
sea salt, to taste



In a mixing, whisk together all ingredients except the mushrooms.

Add the mushrooms and coat.

Place in a dehydrator and dehydrate for 3 hours at 115F.

Sweet Potatoes:

Pre heat oven to 350F.

Coat sweet potatoes with coconut oil and spices.

Bake for 30-35 min

Once mushrooms and sweet potatoes are ready, plate wakame seaweed, sweet potatoes, mushrooms, 1/4 avocado with sesame seeds and 3 oz smoked salmon.