Parm-Crusted Sweet Potatoes & Garlicky Sautéed Purple Cabbage

Preheat the oven to 425°F.

Add the sweet potatoes, oil, garlic powder, salt, & pepper to a medium bowl and toss until evenly coated.

Line a baking sheet with parchment paper. Grate fresh parmesan all over the parchment paper in a thin layer.

Lay the sweet potatoes down so that a cut side is face down (not skin side down).

Bake for 25-30 minutes or until fork tender, then remove from the oven.

In the meantime, use a mandolin or large knife to thinly shred the purple cabbage.

Heat a large pan over medium heat and add 1 tbsp avocado oil.

Add the garlic, shredded cabbage, salt & pepper. Use tongs to toss the cabbage in the oil until coated, then cover with a lid.

Cook for about 10 minutes, lifting the lid and tossing every 2-3 minutes. Remove the lid and cook for another 5-7 minutes.

When the potatoes are cooked, let them cool for about 20 minutes on the parchment paper before moving them.

Serve the potatoes and cabbage with your favourite protein source (I like steak or prime rib!)