Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

Savor the rich, smoky flavors of tender brisket paired with perfectly roasted sweet potatoes and a bright, crunchy slaw. This dish balances the hearty depth of well-spiced brisket with the natural sweetness of roasted vegetables and a refreshing cabbage salad dressed lightly in apple cider vinegar and olive oil.

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NUTRITION

503kcal
Protein
36.9g
Fat
25.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (sliced)

1 medium Sweet Potato

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp thinly sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sweet potato in a bit of olive oil, salt, and smoked paprika. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the brisket slices with salt, pepper, and a pinch more smoked paprika. Warm the brisket in a skillet over medium heat for 3-4 minutes per side to bring out its smoky flavor and heat through.

  • 4

    In a mixing bowl, combine shredded cabbage, grated carrot, and thinly sliced red onion. Drizzle with apple cider vinegar and a drop of olive oil, then toss gently to create a crunchy slaw. Season with salt and pepper to taste.

  • 5

    To assemble, plate the brisket slices alongside the roasted sweet potato and a generous serving of crunchy slaw. Garnish with an extra sprinkle of smoked paprika if desired.

Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Plate with Roasted Sweet Potatoes and Crunchy Slaw

Savor the rich, smoky flavors of tender brisket paired with perfectly roasted sweet potatoes and a bright, crunchy slaw. This dish balances the hearty depth of well-spiced brisket with the natural sweetness of roasted vegetables and a refreshing cabbage salad dressed lightly in apple cider vinegar and olive oil.

NUTRITION

503kcal
Protein
36.9g
Fat
25.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (sliced)

1 medium Sweet Potato

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp thinly sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sweet potato in a bit of olive oil, salt, and smoked paprika. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the brisket slices with salt, pepper, and a pinch more smoked paprika. Warm the brisket in a skillet over medium heat for 3-4 minutes per side to bring out its smoky flavor and heat through.

  • 4

    In a mixing bowl, combine shredded cabbage, grated carrot, and thinly sliced red onion. Drizzle with apple cider vinegar and a drop of olive oil, then toss gently to create a crunchy slaw. Season with salt and pepper to taste.

  • 5

    To assemble, plate the brisket slices alongside the roasted sweet potato and a generous serving of crunchy slaw. Garnish with an extra sprinkle of smoked paprika if desired.