Roasted Sweet Potato and Apple Slaw Bowls

Discover a deliciously vibrant meal with Roasted Sweet Potato and Apple Slaw Bowls! This recipe perfectly marries the rich sweetness of roasted sweet potatoes with the crisp, refreshing crunch of apples and slaw vegetables. Packed with vitamins, fiber, and antioxidants, this dish is not only nutritious but also versatile for meal prep or special occasions. Enjoy them warm or cold, and delight in a meal that's visually appealing and bursting with flavor!

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Ingredients

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon ground cinnamon

Salt and pepper, to taste

For the Apple Slaw:

2 cups green cabbage, finely shredded

1 cup carrots, shredded

1 apple (preferably Granny Smith), cored and thinly sliced or julienned

½ red onion, thinly sliced

¼ cup fresh cilantro, chopped (optional)

For the Dressing:

¼ cup Greek yogurt (or a dairy-free alternative)

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

Salt and pepper, to taste

For Serving:

1 cup cooked quinoa (optional, for an added protein boost and texture)

¼ cup sunflower seeds (for crunch)

Slices of avocado (for topping)

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Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

Roast the Sweet Potatoes:

- In a large mixing bowl, add the diced sweet potatoes. Drizzle with olive oil, then sprinkle the smoked paprika, garlic powder, ground cinnamon, salt, and pepper over the top.

- Using a spatula, toss the sweet potatoes until they are evenly coated with the oil and spices.

- Spread the sweet potatoes out in a single layer on a baking sheet lined with parchment paper for easy cleanup.

- Place the baking sheet in the oven and roast for 25-30 minutes, flipping the sweet potatoes halfway through to ensure even browning. They should be tender and caramelized when done. Remove from the oven and set aside.

Prepare the Apple Slaw:

- In a large bowl, combine the finely shredded cabbage, shredded carrots, sliced apples, and red onion. If you love cilantro, toss in the chopped cilantro at this point for an extra flavor boost.

Make the Dressing:

- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey (or maple syrup), along with a pinch of salt and pepper. Continue whisking until the mixture is smooth and creamy.

Assemble the Bowls:

- If you are using quinoa, start by spooning a layer of cooked quinoa into the bottom of each serving bowl.

- Next, add a generous helping of the apple slaw over the quinoa.

- Distribute the roasted sweet potatoes evenly on top of the slaw.

- Drizzle the creamy dressing generously over the assembled ingredients and sprinkle the sunflower seeds on top for an added crunch.

- Finish each bowl by placing a few slices of avocado for a touch of creaminess.

Serve and Enjoy:

- Enjoy your bowls immediately while the sweet potatoes are warm, or prepare them for meal prep by storing the components separately in airtight containers in the fridge for up to 3 days.

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Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 Servings