Roasted Sweet Potato and Cabbage Drizzled with Cilantro Cashew Dressing


Serves 4 1 serving= 1 starch, 1 fat and your choice of protein serving size

This recipe comes from Forks over Knives. We replaced the white potatoes with sweet potatoes, which gives a more flavorful dish. This is a nice warm winter dish that can be paired with any protein. Try Prawns!


  • 1 medium head cabbage (2 pounds)
  • 1½ pounds Sweet Potatoes, cut into ¾-inch wedges
  • 1 tablespoon lemon juice or White Vinegar
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon chili powder or smoked paprika 
  • ¼ teaspoon black pepper
  • pinch sea salt
  • Chopped Herb of Choice: Cilantro, Basil, Dill,

How to:

  • Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
  • Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder or smoked paprika, and black pepper.
  • Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Add a pinch of sea salt
  • Drizzle with Cilantro-Cashew Dressing. Sprinkle with herb. If desired, serve with low sodium hot sauce.

Cilantro Cashew Dressing


  • ½ cup cashews
  • 1 cup fresh cilantro leaves
  • 3 tablespoons lemon juice or white vinegar
  • ½-inch piece of serrano pepper, seeded
  • 3 cloves garlic
  • 1 teaspoon hot sauce (optional)
  • Sea salt, to taste

How to:

  • Blend cashews and ¾ cup water into a creamy texture. Add cilantro, lemon juice or white vinegar, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.
  • Taste and adjust seasoning.
Posted in

Tanya HW

Leave a Comment