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In the realm of wholesome and satisfying meals, Roasted Sweet Potato and Apple Slaw Bowls stand out as a delightful fusion of flavors and textures. This vibrant dish marries the earthy sweetness of roasted sweet potatoes with the crisp tartness of fresh apples, creating a colorful and nourishing bowl that appeals to both the palate and the eye. Whether you're looking for a hearty lunch, a side dish for a family gathering, or a quick weeknight dinner, this recipe delivers on all fronts, making it a versatile addition to your culinary repertoire.

Roasted Sweet Potato and Apple Slaw Bowls

Indulge in the vibrant flavors of Roasted Sweet Potato and Apple Slaw Bowls, a nutritious dish that beautifully combines earthy sweet potatoes with crisp apples. This colorful meal is packed with vitamins, fiber, and antioxidants, making it a healthy addition to any menu. Perfect for lunch, dinner, or gatherings, it offers versatility with customizable ingredients. Enjoy the delightful contrast of textures and flavors while nourishing your body with every bite.
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Ingredients
  

For the roasted sweet potatoes:

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

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon black pepper

For the slaw:

3 cups green cabbage, thinly sliced

1 large apple (such as Granny Smith or Honeycrisp), julienned

1/2 cup shredded carrots

1/4 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped

For the dressing:

3 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

Instructions
 

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

    Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cinnamon, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Prepare the Slaw: While the sweet potatoes are roasting, prepare the slaw. In a large bowl, combine the sliced cabbage, julienned apple, shredded carrots, red onion, and chopped parsley.

        Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey (or maple syrup), Dijon mustard, and olive oil. Season with salt and pepper to taste. Adjust sweetness or acidity according to your preference.

          Combine: Once the sweet potatoes are done roasting, let them cool slightly. Add the warm sweet potatoes to the slaw mixture and drizzle the dressing over everything. Toss gently to combine until well mixed.

            Serve: Divide the slaw mixture into bowls. Optional: top with toasted nuts or seeds (like pumpkin seeds or walnuts) for added crunch and nutrition.

              Enjoy: Serve your Roasted Sweet Potato and Apple Slaw Bowls warm or at room temperature. They make for a refreshing lunch or a delicious side dish!

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