10-Minute Roasted Veggie and Purple Slaw Bowl – Quick & Healthy!

Roasted Veggie and Purple Slaw Bowl is more than just a recipe—it’s a bowlful of the heart and soul behind Recipes by Sylvia. I first whipped up this colorful creation on a quiet afternoon, while preparing content for the blog. I wasn’t planning to create anything fancy—just something that reflected the way I actually eat during a busy week: nourishing, simple, and absolutely packed with flavor.

This recipe came together almost by instinct. A few sweet potatoes left in the pantry, half a zucchini, a lonely red onion, and a striking wedge of purple cabbage from a market haul sat waiting for a purpose. The colors alone made me smile. Roasted veggies have always been a go-to for me, especially when I’m craving something warm and hearty but still clean and vibrant.

So I chopped, seasoned, and roasted the vegetables until their edges were caramelized and golden. Meanwhile, I tossed together a quick slaw with shredded red cabbage, lime juice, and a kiss of maple syrup for sweetness. When the roasted veggies landed on that tangy purple bed and got a generous sprinkle of fresh cilantro—well, I knew this bowl was blog-worthy.

Recipes by Sylvia is all about celebrating real food, rooted in the joy of everyday cooking. This roasted veggie and purple slaw bowl checks every box: it’s plant-powered, gluten-free, meal-prep friendly, and above all—unforgettable.

Whether you’re feeding your family, prepping for the week ahead, or just craving something beautiful and wholesome, this bowl is here for it all. The textures, the colors, the aromas when the veggies hit the hot pan—this is exactly the kind of meal that inspired me to start this blog in the first place.

Why It Belongs in Your Weekly Line-Up

There’s a quiet kind of magic to meals like this. The ingredients are humble, yet when brought together, they sing. Smoky paprika and garlic bring out the roasted depth of the vegetables. The slaw cuts through with its lively citrus punch. Each bite balances heat, crunch, and zest in just the right way.

Best of all, this is a flexible bowl. You can serve it warm or cold, prep it ahead, add a grain, or top it with a dollop of hummus or leftover feta like I do when I’ve got extras from my whipped feta and roasted beet recipe. It’s a dish that fits your life, not the other way around.

Another fantastic pairing is this loaded Mediterranean flatbread—the bold flavors echo the same fresh, rustic vibes and turn a simple meal into a feast.

So the next time you’re staring at your fridge wondering what’s for dinner, reach for the veggies and trust your hands. You don’t need anything fancy—just a hot oven, a good knife, and this recipe right here.

Let’s Talk Ingredients—Simple, Wholesome, and Vibrant

The true beauty of this roasted veggie and purple slaw bowl lies in how down-to-earth the ingredients are. They’re not extravagant or hard to find—you probably already have most of them in your kitchen right now. Yet when they come together, they offer a surprisingly satisfying bowl layered with color, crunch, warmth, and tang.

Here’s a quick reference to what you’ll need:

You’ll find that everything works in harmony here—the smoked paprika brings gentle heat, garlic powder adds earthiness, and the cabbage slaw cuts through the warm roast with its sweet, acidic crunch. Don’t skip the lime juice; it brightens the whole dish.

And if you’re prepping for guests or a bigger dinner, consider doubling the batch. Trust me—it disappears fast.

Tools You’ll Need (and Smart Swaps You’ll Love)

You don’t need a fully stocked kitchen to make this bowl shine. In fact, it’s one of the things that makes it so rewarding. Just grab:

• A large cutting board and sharp knife (for easy veggie prep)

• A big baking sheet lined with parchment paper

• A large mixing bowl for tossing your cabbage slaw

• A small jar or whisk for the slaw dressing

• An oven preheated to 425°F (220°C)

Need to make substitutions? Here’s what’s worked in my own kitchen:

• Swap sweet potatoes for carrots, parsnips, or even butternut squash.

• Use green cabbage if red isn’t available—it won’t be as vivid, but still delicious.

• Honey works beautifully in place of maple syrup.

• Add chickpeas or lentils for extra protein, or bulk it up with a grain like farro.

I’ve even paired this bowl with my garden-fresh cucumber and beetroot salad when I want to serve a light lunch spread. It’s cool, refreshing, and brings out the slaw’s bright flavors even more.

Another surprisingly wonderful pairing? This roasted cauliflower and sweet potato bowl. The roasted flavors echo each other while the toppings provide contrast.

Batch Tips for Busy Weeks

This is one of those recipes that’s perfect for meal prep. You can chop the veggies and store them raw in airtight containers up to two days in advance. The slaw can be made a full day ahead—it only gets better as it sits and pickles lightly in its lime-maple brine.

I like roasting a double batch of veggies on Sunday so I can throw them into wraps, grain bowls, or omelets during the week. They reheat beautifully and add instant warmth to your meals.

Cooking Instructions & Tips

Step-by-Step: How to Bring This Bowl Together

This roasted veggie and purple slaw bowl comes together in just a few simple steps—and most of the time is hands-off, thanks to the magic of roasting. Here’s how I do it every time.

Step 1: Preheat the oven
Set your oven to 425°F (220°C). Let it get nice and hot—this ensures those veggies roast, not steam.

Step 2: Prep the vegetables
On a parchment-lined baking sheet, spread out your chopped sweet potatoes, zucchini, bell peppers, onion, broccoli, and Brussels sprouts. The more spread out, the better—they’ll crisp up instead of getting soggy.

Step 3: Season and toss
Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, salt, and pepper. Toss everything until well coated. I often use my hands for this—makes it quicker and more even.

Step 4: Roast to perfection
Slide the tray into the oven and roast for 25–30 minutes, turning the vegetables halfway through. You’re looking for golden edges and tender centers.

Step 5: Make the slaw
While the veggies roast, grab a bowl and mix together:

• 2 cups shredded red cabbage

• 1 tbsp apple cider vinegar

• 1 tbsp lime juice

• 1 tsp maple syrup or honey

• A pinch of salt

Toss everything well and let it sit for 10–15 minutes. This softens the cabbage and brings out its flavor. I often make this slaw even when I’m not roasting veggies—it’s a killer side with my spinach and feta sweet potato crust quiche.

Step 6: Assemble your bowl
Layer the slaw into a wide, shallow bowl. Pile those roasted veggies on top. Finish with a generous sprinkle of chopped fresh cilantro. That’s it. Simple, but so satisfying.

Tips & Tricks for the Best Bowl Every Time

This recipe is forgiving—but there are a few small tweaks that make a big difference:

• Cut your veggies evenly. This ensures everything roasts at the same pace. I like my sweet potatoes about ¾-inch thick—anything thinner gets too soft.

• Use parchment paper. It keeps your veggies from sticking and makes cleanup a breeze.

• Let the slaw marinate. Even just 10 minutes is enough, but if you prep it first and forget about it while the veggies roast? Even better.

• Don’t overcrowd your pan. Crowding = steaming, and we want crisp, caramelized edges.

And if you’re planning to serve this for guests, I love adding a spread of other dishes like this whipped feta with roasted beets. It turns a casual bowl into a table full of color and flavor.

You can also drizzle a bit of tahini, sriracha, or even herbed yogurt on top for an extra finishing touch. The flavors here are versatile and welcoming—so feel free to make it yours.

Serving, Storing & Pairing

How to Serve It Like a Pro

The beauty of the roasted veggie and purple slaw bowl is that it’s both humble and visually striking. Whether you’re serving it solo for a quick lunch or dressing it up for company, presentation really brings this dish to life.

I love layering the crisp, tangy cabbage slaw first, then stacking the warm roasted vegetables on top. The temperature contrast is just right—the slaw cools the heat from the oven-roasted veggies without losing its crunch. A final sprinkle of chopped cilantro ties everything together.

You can also add:

• A dollop of hummus or tahini

• A soft-boiled egg for extra richness

• A squeeze of lemon or lime for brightness

Want to take it a step further? Try serving this bowl alongside my roasted butternut squash with goat cheese and rosemary. The sweet and tangy notes pair beautifully with the slaw’s brightness and the depth of the roasted veggies.

For a cold-weather variation, I love to add a scoop of warm quinoa or bulgur and serve it next to my root vegetable gratin with sweet potatoes, parsnips, and beets. It becomes the perfect cozy bowl for dinner guests or Sunday meal preppers.

This bowl is flexible and forgiving—so don’t overthink it. Build it your way and adjust it to your cravings.

Store It, Love It, Reheat It

Meal prep lovers, rejoice—this dish was made to last. Here’s how I keep it fresh:

• Refrigerate leftovers in airtight containers for up to 4 days.

• Store the slaw and veggies separately if possible, so the slaw stays crisp and the veggies don’t get soggy.

• To reheat, simply warm the roasted veggies in a skillet or toaster oven at 350°F for 5–7 minutes. They’ll crisp back up beautifully.

The slaw is just as good (if not better!) the next day. Its brine continues to gently pickle the cabbage, deepening the flavor and softening the crunch ever so slightly.

Want a next-day idea? Wrap the veggies and slaw into a warm pita with hummus. Or stuff them into a baked sweet potato for an easy lunch.

This is the kind of recipe that keeps on giving.

 Frequently Asked Questions

Can I make this roasted veggie and purple slaw bowl ahead of time?

Absolutely. This bowl is ideal for meal prep. The slaw can be made up to a day in advance and stored in the fridge. It actually tastes even better after sitting for a few hours as the flavors deepen. Roast the vegetables ahead and store them in a sealed container for up to four days.

How do I keep the slaw from getting soggy?

To keep the purple cabbage slaw crisp, store it separately from the roasted vegetables. Only combine them when you’re ready to eat. You can also give it a quick toss before serving to redistribute the dressing and brighten the flavor.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables in a pinch. Just make sure to pat them dry before roasting to reduce excess moisture. Keep in mind that frozen veggies won’t get quite as crispy as fresh, but they’ll still taste great.

Is this bowl vegan?

Yes—if you use maple syrup instead of honey in the slaw, this recipe is completely vegan. It’s also naturally gluten-free and dairy-free, making it suitable for a wide range of diets.

What other toppings work well with this?

Toppings like roasted chickpeas, a spoonful of hummus, or a drizzle of tahini sauce elevate the flavors. If you eat dairy, a bit of crumbled feta adds a lovely tang. You can even spoon on leftovers from dishes like my whipped feta and roasted beets for something a little more indulgent.

Can I serve this cold?

Yes! This roasted veggie and purple slaw bowl is delicious both warm and cold. It’s perfect for packed lunches or picnic-style dinners.

Conclusion

This roasted veggie and purple slaw bowl is more than just a recipe—it’s a reflection of everything I believe in here at Recipes by Sylvia. Real food. Real flavor. Nothing complicated, just ingredients that shine when prepared with care.

From the caramelized edges of the sweet potatoes to the bright, juicy crunch of the slaw, this bowl is a celebration of balance. Whether you serve it fresh from the oven or cold from the fridge, every bite offers something satisfying. Warmth, brightness, crunch, comfort—it’s all there.

And the best part? This bowl is endlessly adaptable. It plays nicely with almost anything, and it’s always ready to be the star or the sidekick.

If you’re looking for more beautiful, bowl-based meals that bring color and nourishment to your plate, I recommend trying my roasted cauliflower and sweet potato bowls or this flavor-packed loaded Mediterranean flatbread. Both are crowd-pleasers and great for your next gathering or meal prep session.

If you try this roasted veggie and purple slaw bowl, I’d love to hear what you think! Please leave a comment, rate the recipe, and share your creations on Pinterest to inspire others in the kitchen.

Roasted Veggie and Purple Slaw Bowl

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• Author: Sylvia
• Total Time: 45
• Yield: 4 bowls
• Diet: Vegan

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Description

Roasted Veggie and Purple Slaw Bowl is a nourishing, colorful dish made with caramelized vegetables and a tangy red cabbage slaw. Perfect for meal prep or a vibrant plant-based dinner.

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Ingredients

• 1 cup sweet potatoes, peeled and cubed

• 1 zucchini, sliced

• 1 yellow bell pepper, chopped

• 1 red bell pepper, chopped

• 1 red onion, chopped

• 1/2 cup broccoli florets

• 1/2 cup Brussels sprouts, halved

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 2 cups shredded red cabbage

• 1 tablespoon apple cider vinegar

• 1 tablespoon lime juice

• 1 teaspoon maple syrup or honey

• Salt to taste

• 2 tablespoons fresh cilantro, chopped

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Instructions

1. Preheat oven to 425°F (220°C).

2. Arrange chopped vegetables on a parchment-lined baking sheet.

3. Drizzle with olive oil and season with paprika, garlic powder, salt, and pepper. Toss to coat.

4. Roast vegetables for 25–30 minutes, turning halfway through, until tender and golden on the edges.

5. Meanwhile, in a bowl, toss shredded cabbage with vinegar, lime juice, maple syrup or honey, and a pinch of salt.

6. Let slaw sit for at least 10 minutes to pickle slightly.

7. To serve, layer the slaw into bowls and top with warm roasted vegetables.

8. Garnish with chopped cilantro and enjoy warm or chilled.

Notes

– Slaw can be made 1 day ahead and stored in the refrigerator.

– Swap sweet potatoes with carrots or parsnips if preferred.

– Use green cabbage if red isn’t available.

– Add chickpeas or a grain like quinoa for extra protein.

– Leftovers store well for up to 4 days in airtight containers.

• Prep Time: 15
• Cook Time: 30
• Method: Oven-Roasted
• Cuisine: Vegetarian