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Sweet potatoes and apples are not just delicious; they are powerhouses of nutrition. Sweet potatoes are rich in vitamins A and C, both of which are crucial for maintaining healthy skin, vision, and immune function. They are also an excellent source of dietary fiber, which aids in digestion and promotes feelings of fullness—making them a perfect ingredient for any meal aiming for a balanced diet.

Roasted Sweet Potato and Apple Slaw Bowls

Discover the vibrant flavors of Roasted Sweet Potato and Apple Slaw Bowls, a delightful balance of textures and nutrition. This recipe combines the earthy sweetness of roasted sweet potatoes with the crisp tartness of apple slaw, creating a colorful meal perfect for any occasion. Packed with vitamins, fiber, and antioxidants, it's not just delicious but also promotes overall health. Enjoy it as a light lunch or a hearty side—it's versatile and satisfying!
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Ingredients
  

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, peeled and diced 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), thinly sliced or julienned

½ red onion, thinly sliced

¼ cup fresh cilantro, chopped (optional)

For the Dressing:

¼ cup Greek yogurt (or 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 added protein and texture)

¼ cup sunflower seeds (for crunch)

Avocado slices (for topping)

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Instructions
 

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

    Roast the Sweet Potatoes:

      - In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, ground cinnamon, salt, and pepper until well coated.

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

          - Roast for 25-30 minutes until they are tender and caramelized, flipping halfway through for even cooking. Remove from the oven and set aside.

            Prepare the Apple Slaw:

              - In a large bowl, combine the shredded cabbage, shredded carrots, sliced apples, and red onion. If using, add the chopped cilantro as well.

                Make the Dressing:

                  - In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey (or maple syrup), salt, and pepper until smooth and creamy.

                    Assemble the Bowls:

                      - If using quinoa, start by placing a layer of cooked quinoa at the bottom of each bowl.

                        - Top with a generous portion of the apple slaw and roasted sweet potatoes.

                          - Drizzle with the dressing over the top and sprinkle with sunflower seeds for added crunch.

                            - Finish with a few slices of avocado for creaminess.

                              Serve and Enjoy:

                                - Serve immediately while the sweet potatoes are warm, or enjoy as a meal prep option by storing the components separately in the fridge for up to 3 days.

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