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!
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My name is Jen and I never met a recipe I didn’t want to change. I view recipes as inspirational guidelines, not rules to follow. I hope you find some delicious healthy recipes that inspire you to cook and eat and feel free to change at will. If you enjoy what you see, please feel free to subscribe, you’ll receive recipes as my life and time permits and I promise not to fill your inbox or your tummies with any junk. Enjoy!