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If you're in search of a vibrant, nutritious dish that marries sweetness, crunch, and tang, look no further than Roasted Sweet Potato and Apple Slaw Bowls. This recipe is not just a treat for the taste buds; it’s a celebration of textures and flavors that can brighten up any meal. Imagine the creamy sweetness of caramelized sweet potatoes paired with the crunch of fresh slaw and a zesty dressing that brings it all together—this dish is a delightful medley that satisfies both the palate and the body.

Roasted Sweet Potato and Apple Slaw Bowls

Discover the vibrant flavors of Roasted Sweet Potato and Apple Slaw Bowls, a nutritious dish that beautifully balances sweet, crunchy, and tangy elements. With caramelized sweet potatoes, crisp slaw, and a homemade dressing, this recipe not only delights the taste buds but also nourishes the body. Ideal for any occasion, these bowls are packed with vitamins, fiber, and antioxidants, making them a satisfying main dish or side that highlights the goodness of fresh, seasonal ingredients. Enjoy a meal that’s not only delicious but also visually stunning!
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Ingredients
  

For the roasted sweet potatoes:

2 medium sweet potatoes, peeled and cut into ½-inch cubes

2 tablespoons olive oil

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon black pepper

For the slaw:

3 cups green cabbage, finely sliced

1 large apple (preferably Granny Smith or Honeycrisp), julienned

½ cup shredded carrots

¼ cup red onion, thinly sliced

¼ cup fresh parsley, roughly chopped

For the dressing:

3 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

¼ cup olive oil

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cinnamon, salt, and black pepper. Toss well until the sweet potatoes are evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even cooking.

      Prepare the Slaw: While your sweet potatoes are roasting, take a large bowl and add the finely sliced cabbage, julienned apple, shredded carrots, thinly sliced red onion, and freshly chopped parsley. Mix these ingredients together until evenly distributed.

        Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey or maple syrup, Dijon mustard, and olive oil until well combined. Season the dressing with salt and pepper according to your taste preferences, and adjust the sweetness or acidity as needed to suit your liking.

          Combine: Once the sweet potatoes are beautifully roasted, allow them to cool for a few minutes. Then, add the warm sweet potatoes to the slaw mixture. Drizzle the dressing over the top and gently toss all the ingredients together until everything is well coated.

            Serve: Divide the vibrant slaw and roasted sweet potato mixture into individual bowls. For an extra crunch and nutritional boost, consider topping each bowl with toasted nuts or seeds, such as pumpkin seeds or chopped walnuts.

              Enjoy: Serve your delightful Roasted Sweet Potato and Apple Slaw Bowls warm or at room temperature. These bowls make a refreshing lunch option or a fantastic side dish that’s sure to impress!

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings