Roasted Gingered Sweet Potatoes with Super Simple Cabbage Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Diced sweet potatoes with ginger

Diced sweet potatoes with ginger

Cabbage and Carrot Slaw with Pomegranate Arils

Cabbage and Carrot Slaw with Pomegranate Arils with Lime Vinaigrette 

Roasted Gingered Sweet Potatoes

with Super Simple Cabbage Slaw

Author: Sweet Green Kitchen’s Jen Jones


Sweet Potatoes:

2 sweet potatoes – I use Japanese sweet potatoes

Coconut oil – about 1 Tablespoon

Freshly grated Ginger – about 1-2 Tablespoons

1 clove garlic – grated

Salt & Pepper

Cabbage Slaw:

½ head green cabbage – shredded

About 1 cup shredded carrots

About ¼ cup chopped fresh herbs – basil, cilantro or parsley

Some chopped chives if you like

A sprinkling of Pomegranate arils/seeds – about ¼ of a pomegranate


Squeeze of lime – about ¼ of a lime

Rice vinegar

Olive oil

Pinch of sea salt – I like pink Himalayan salt

Optional: top with protein of choice; examples

Tofu with Tahini, Peanut, Lime Sauce

Roasted Chick Peas – add to the sweet potatoes about half way through roasting

Grilled or Roasted Salmon


Sweet Potaotes 

Preheat oven to 385 F.

Cut sweet potatoes into bite size pieces.  In the center of a large rimmed sheet pan mix coconut oil, grated ginger, garlic and salt and pepper.  Next toss on the diced sweet potatoes and mix to coat all the potatoes with the seasoned coconut oil, spread evenly over the pan and then cook in the preheated oven for about 30 minutes until the sweet potatoes are nice and crisp on the outside but still tender on the inside.  Remove from oven and allow to cool slightly on the pan before transferring to a bowl to serve (or if you’re not feeling fancy, just leave them on the sheet pan and serve straight from that).


While the potatoes roast, prepare the slaw.  Shred the cabbage and carrots (I buy the pre-shredded carrots) and add to a large bowl.  Next add in fresh herbs and chives.  Squeeze the lime right over the bowl, splash in the vinegar and olive oil, add a pinch of salt and pepper then toss it all together and taste – adjust seasonings and dressing as needed.  Top with pomegranate arils.

Assemble the salad in individual bowls – layer in the slaw, then top with some sweet potatoes and then your protein of choice.  I top my salad with this Tahini Peanut Lime Tofu, or sometimes with this or that.  Enjoy!Ginger roasted sweet potatoes with cabbage slaw and tahini peanut lime tofu

Gingered sweet potatoes and cabbage slaw with peanut tahini lime tofu

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3 thoughts on “Roasted Gingered Sweet Potatoes with Super Simple Cabbage Slaw

  1. […] I served this yummy tofu on top of a bed of mixed salad greens and shredded carrots with an extra squeeze of lime and a few sprigs of mint, for a delicious healthy lunch.  The tofu would also be great wrapped up in summer rolls with mint or basil, or stir into soba noodles topped with the tofu, shredded carrots, mint and chopped scallions for a more substantial meal or simply with a side of brown rice & steamed veggies with extra sauce drizzled over the top OR in my next post with cabbage slaw and ginger roasted sweet potatoes!  […]


  2. webmastersweetgreenkitchen December 19, 2015 at 12:18 am Reply

    These are the best sweet potatoes I’ve ever eaten! They’re really good in the slaw as well.


  3. patricia August 19, 2017 at 12:44 pm Reply

    hey ! very inspiring – great blog !


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