Step 1

To make the lemon tahini sauce, whisk the sauce ingredients together in a bowl until smooth and creamy.

Step 2

To make the red cabbage slaw, slice the red cabbage with a mandolin, place the finely chopped cabbage in a bowl, add the vinegar, sugar and salt, toss and let sit for 20 minutes or so to soften and add flavour. This is optional but it make it more like a slaw than just plain, raw red cabbage.

Step 3

To make the roasted sweet potato, pre-heat the oven to 425 F. Cut the sweet potatoes in half length-wise and place face down on a baking sheet that’s either sprayed with non-stick cooking spray or lined with a silicone baking mat. Bake for 30-40 minutes until browned on the bottom and tender. Once they’re cooked, slice and sprinkle with a little salt and pepper.

Step 4

To assemble the bowls, add 1/2 a sweet potato and a big scoop of the cabbage slaw to each then add the rest of the ingredients and drizzle with the lemon tahini sauce.