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In a world where healthy eating can often feel complicated, the Harvest Harmony Bowl emerges as a simple yet vibrant dish that embodies the flavors of the season. This recipe not only celebrates the nutritional benefits of sweet potatoes and fresh produce but also offers a delightful blend of textures and tastes. The Harvest Harmony Bowl is perfect for various occasions—whether you’re meal prepping for the week ahead, hosting a family gathering, or simply looking for a light dinner option. It showcases the beauty of wholesome ingredients, making it a nourishing choice that satisfies both the palate and the body. Let’s dive into the details of creating your own Harvest Harmony Bowl.

Roasted Sweet Potato and Apple Slaw Bowls

Discover the vibrant and nourishing Harvest Harmony Bowl, a simple recipe that celebrates the flavors of each season. Featuring nutritious sweet potatoes, fresh apples, crunchy red cabbage, and carrots, this dish is perfect for any occasion—from meal prepping to gatherings. Enhance it with nuts and feta for added flavor, topped off with a tangy honey mustard dressing. Embrace healthy eating with this delightful bowl that’s both satisfying and full of color.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized cubes

2 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper, to taste

1 large apple (such as Honeycrisp or Granny Smith), cored and cut into thin julienne strips

1 cup shredded red cabbage

1 cup shredded carrots

1/4 cup fresh cilantro, finely chopped

1/4 cup toasted pecans or walnuts, roughly chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

Juice of 1 fresh lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, ground cinnamon, and season generously with salt and pepper. Toss until the sweet potatoes are evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and have developed a golden-brown color, making sure to flip them halfway through for even cooking.

      Prepare the Slaw: While the sweet potatoes are roasting, take a large bowl and mix together the julienned apple, shredded red cabbage, shredded carrots, and chopped cilantro. Stir to combine.

        Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey or maple syrup, Dijon mustard, and the juice of one fresh lemon until everything is well blended.

          Assemble the Bowls: Once the sweet potatoes are finished roasting and have cooled slightly, add them to the slaw mixture. Drizzle the dressing over the top and toss everything together gently until the slaw and sweet potatoes are well coated in the dressing.

            Serve: Divide the sweet potato and apple slaw mixture into individual serving bowls. Top each bowl with a sprinkle of chopped pecans or walnuts and crumbled feta cheese, if desired. Serve immediately and enjoy the vibrant flavors of this fresh and wholesome dish!

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings