Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:

• 2 medium sweet potatoes, cut in half
• 1 tbsp. extra virgin olive oil
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. kosher salt
• freshly ground black pepper
• 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
• Salad:
  • 1/4 head red cabbage cored and thinly sliced
  • 1 red pepper, diced
  • 15 oz. can black beans, drained and rinsed
  • 1/3 cup chopped, fresh cilantro
  • 3 scallions, thinly sliced (white and green parts)
• Dressing:
  • zest and juice of one lime and wedges for individual servings
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. kosher salt
  • black pepper
• 1 avocado, diced
• Toasted pepitas and hot sauce, for serving (optional)

DIRECTIONS:

1. Heat oven to 425 degrees.
2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus