Roasted Veggie & Purple Slaw Bowl
This Roasted Veggie & Purple Slaw Bowl is a vibrant, nutrient-packed meal that combines crispy roasted vegetables with a tangy purple slaw. It’s a perfect balance of flavors, textures, and colors—ideal for a healthy lunch or dinner. The combination of roasted vegetables with a crunchy slaw and a zesty dressing makes this bowl both satisfying and delicious!
Ingredients
(Serves 4)
For the Roasted Vegetables:
1 cup sweet potatoes (cubed)
1 cup Brussels sprouts (halved)
1 cup zucchini (sliced)
1 cup bell peppers (sliced)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
For the Purple Slaw:
2 cups purple cabbage (thinly shredded)
1 carrot (shredded)
¼ cup green onions (chopped)
¼ cup fresh cilantro (chopped)
1 tablespoon sesame seeds (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons lime juice (freshly squeezed)
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
For Serving (Optional):
1 cup cooked quinoa or brown rice
½ avocado (sliced)
¼ cup hummus or tahini drizzle
Instructions
1. Roast the Vegetables:
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.Toss sweet potatoes, Brussels sprouts, zucchini, and bell peppers with olive oil, salt, pepper, smoked paprika, and garlic powder.
Spread evenly on the baking sheet.
Roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
2. Make the Purple Slaw:
In a large bowl, combine purple cabbage, shredded carrot, green onions, cilantro, and sesame seeds.
3. Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.Pour over the slaw and toss well to coat.
4. Assemble the Bowl:
Divide cooked quinoa or brown rice among bowls.Top with roasted veggies and purple slaw.
Add avocado slices and a dollop of hummus or a tahini drizzle if desired.
5. Serve & Enjoy:
Enjoy immediately or store leftovers in an airtight container for up to 3 days in the fridge.
Nutritional Information
(Per Serving, Approximate)
Calories: 320
Protein: 7g
Carbohydrates: 45g
Fat: 14g
Fiber: 9g
Sodium: 420mg
Notes & Tips
Make it Protein-Packed: Add grilled chicken, tofu, chickpeas, or tempeh.
Spice it Up: Add red pepper flakes or a dash of sriracha to the dressing.
Meal Prep Friendly: Store components separately and assemble before serving.
Crunchy Additions: Sprinkle with roasted nuts or seeds for extra texture.
This Roasted Veggie & Purple Slaw Bowl is a nutrient-dense, flavorful dish that’s easy to make and packed with wholesome ingredients.