Baked sweet potatoes with sunset slaw
A colourful side dish
Baked sweet potatoes with sunset slaw can be eaten as a multi-coloured side dish or salad.
Ideal for lunch or dinner, this naturally vegan dish is easy to make.
Bake whole sweet potatoes in the oven and top them with a sunset slaw made from beetroot, carrot and sweetcorn.
If you are looking for inspiration of what to eat with sweet potatoes, this is the recipe for you.
Healthy sweet potato recipe
Roasted orange sweet potatoes topped with a slaw that is the colour of a sunset – purple, orange and yellow.
A straightforward recipe – fresh, vibrant vegetables made into a tasty side dish.
You should make baked sweet potatoes with sunset slaw because they are:
- A fresh and tasty side dish or salad.
- Budget-friendly – a dish made from inexpensive vegetables.
- Seasonal – sweet potatoes, beetroot and carrot are currently in season (summer).
- Quick and easy – a recipe that takes under 30 minutes to make.
- Healthier – contains an abundance of colourful veggies.
Baked sweet potatoes with slaw’s main ingredients:
- Sweet potatoes
- Beetroot
- Carrot
- Sweetcorn
Tips for busy cooks
Sweet potatoes – speed-up their cooking by microwaving them for longer before you roast them in the oven.
Slaw vegetables – use whatever veggies you have in the fridge. Cabbage, celery, apples and onion also work well.
Chilli – I use a small, de-seeded red chilli in this recipe. You can use whichever colour chilli you like, or if you don’t like chilli, you could leave it out of the dish.
Serving suggestions:
- Side dish – serve with a main meal as a colourful veggie side.
- Salad – eat cold for lunch.
Baked sweet potatoes and a vegan topping
Baked sweet potatoes with sunset slaw is a quick and easy recipe that can be eaten for lunch or dinner, as a side dish or as a salad.
A vegan and vegetarian slaw on top of soft, baked sweet potatoes.
Did you eat this as a side dish with other food or as a salad on its own?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!
Looking for more side dish recipes? Try these recipes next:
- Zucchini pizza bites
- Roasted pumpkin with spinach and potato mash
- Beetroot and feta salad with walnuts
- Risotto-stuffed tomatoes
Baked sweet potatoes with sunset slaw
Ingredients
- 300 g sweet potatoes (approx. 3 small) pricked with a fork
- 3 tsp extra virgin olive oil reserve 1 tsp for slaw
Sunset slaw
- 150 g beetroot (approx. 1 medium) peeled & coarsely grated
- 100 g carrot (approx. 1 large) coarsely grated
- 50 g sweetcorn kernels
- 1 red chilli de-seeded & finely chopped
- 1 tsp lemon juice
- Salt and pepper
Instructions
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Preheat the oven to 200°C fan. Microwave the sweet potatoes in a microwave-safe container that has a lid for 4 minutes.
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Using tongs transfer the sweet potatoes to a baking tray and drizzle with 2 tsp of olive oil. Bake sweet potatoes in the oven for 15 minutes.
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Meanwhile, make the slaw. Combine all the sunset slaw ingredients and 1 tsp of olive in a large bowl.
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To serve as a side dish – put the baked sweet potatoes on plate & use a knife to cut them open slightly. Top the sweet potatoes with the sunset slaw.
Recipe Notes
Sweet potatoes – speed-up their cooking by microwaving them for longer before you roast them in the oven.
Slaw vegetables – use whatever veggies you have in the fridge. Cabbage, celery, apples and onion also work well.
Chilli – I use a small, de-seeded red chilli in this recipe. You can use whichever colour chilli you like, or if you don’t like chilli, you could leave it out of the dish.
Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!