Boost your immune system this winter with these nutrient-dense dinner bowls. Wild-caught salmon packed with omega-3 fatty acids is paired with a variety of colorful vegetables to provide your daily dose of phytonutrients.

Winter Immunity Bowls

Serves: 4

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.


For the roasted vegetables:

  • 1 tablespoon avocado oil
  • 1 sweet potato, cubed
  • 2 beets, cubed
  • 2 cups broccoli florets
  • 1 12-ounce bag brussels sprouts, halved
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the salmon:

  • 16-ounce salmon filet, cut into four pieces
  • 1 teaspoon mixed herbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • 6 cups mixed dark leafy greens
  • 4 cups red cabbage, sliced


  • 3 tablespoons Dijon mustard
  • 2 tablespoons tahini
  • 4 tablespoons lemon juice
  • optional: 1 tablespoon raw honey
  • 1/4 cup filtered water


Preheat the oven to 400F and line a baking tray with a silicone liner.

In a large bowl, add roasted vegetables, seasonings, and avocado oil and toss to combine. Pour out onto the silicone liner and place in the oven for 30 minutes.

After the vegetables have been roasting for 15 minutes, place salmon fillets skin side down on another baking tray. Add mixed herbs, salt and pepper. Place in the oven for 15 minutes or until flakey.

While the salmon and vegetables are roasting, divide leafy greens and cabbage between four large bowls. In a small jug, add all dressing ingredients and stir to combine.

Divide roasted vegetables and salmon fillets among the four bowls and drizzle everything in the tahini dressing. Serve immediately.