Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

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

Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

Savor the rich, smoky flavors of tender brisket paired with the natural sweetness of roasted sweet potatoes and a refreshing, creamy cabbage slaw. This bowl delivers a balanced mix of lean protein, vibrant vegetables, and a zesty dressing – a hearty meal that delights the palate.

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NUTRITION

416kcal
Protein
35.5g
Fat
17.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1/2 medium Sweet Potato

1 cup Red Cabbage

1/2 cup Shredded Carrot

1 tbsp Plain Greek Yogurt

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potatoes roast, warm the sliced brisket in a skillet over medium-low heat, sprinkling with smoked paprika, salt, and pepper until heated through and infused with a smoky flavor.

  • 3

    In a bowl, combine the shredded red cabbage and carrot. Add the Greek yogurt and lemon juice, and toss until the slaw is evenly coated. Adjust seasoning with salt and pepper.

  • 4

    To assemble, layer the roasted sweet potato on the bottom of a bowl, top with the warm brisket slices, and finish with a generous serving of creamy cabbage slaw.

  • 5

    Serve immediately and enjoy the balance of smoky, savory brisket with the natural sweetness of roasted sweet potatoes and tangy slaw.

Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

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

Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Bowl with Roasted Sweet Potatoes and Creamy Cabbage Slaw

Savor the rich, smoky flavors of tender brisket paired with the natural sweetness of roasted sweet potatoes and a refreshing, creamy cabbage slaw. This bowl delivers a balanced mix of lean protein, vibrant vegetables, and a zesty dressing – a hearty meal that delights the palate.

NUTRITION

416kcal
Protein
35.5g
Fat
17.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1/2 medium Sweet Potato

1 cup Red Cabbage

1/2 cup Shredded Carrot

1 tbsp Plain Greek Yogurt

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt and Pepper to taste

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potatoes roast, warm the sliced brisket in a skillet over medium-low heat, sprinkling with smoked paprika, salt, and pepper until heated through and infused with a smoky flavor.

  • 3

    In a bowl, combine the shredded red cabbage and carrot. Add the Greek yogurt and lemon juice, and toss until the slaw is evenly coated. Adjust seasoning with salt and pepper.

  • 4

    To assemble, layer the roasted sweet potato on the bottom of a bowl, top with the warm brisket slices, and finish with a generous serving of creamy cabbage slaw.

  • 5

    Serve immediately and enjoy the balance of smoky, savory brisket with the natural sweetness of roasted sweet potatoes and tangy slaw.