Sweet Potato and Red Cabbage with Toasted Sesame Seeds on Rice
35 minutes·Serves 2–3
This recipe meets all of my criteria for a simple weekday dinner: It’s easy to assemble, nutritious, and flexible—though so are most recipes in this book. Peel the sweet potato or not—I happen to like the extra nutrients you get from the skin so I generally keep it. Include a sauce or not—as noted, almost every recipe in this book is sauce-optional. Use this recipe to create a grain bowl, plate full of tacos, or quesadillas.
Ingredients
- 1 medium sweet potato, chopped
- 1 yellow onion, thinly sliced
- 6 garlic cloves, chopped
- ½ small red cabbage, sliced thin
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons toasted sesame seeds
Serving suggestion
2 to 3 cups cooked brown rice
Lemon Tahini Sauce (p. 146)
Instructions
- 11. Preheat the oven to 425 degrees. Mix with your hands on a sheet pan the sweet potatoes, onions, garlic, cabbage, olive oil, salt, and black pepper.
- 22. Roast for 15 minutes, before stirring, and roasting for another 10 minutes, or until tender. Remove from the oven and mix in the sesame seeds.
- 33. Serve on bowls of brown rice and dress with a sauce, or just leave as is.
Easy Ingredient Swaps
↔Butternut squash instead of the sweet potato
↔Creamy Herb Sauce (p. 146) or a creamy dressing of your choice for the Lemon Tahini Sauce
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