How To Make Warm Curry Roasted Vegetable Salad
A dish of roasted vegetable salad made in a sheet pan filled with sweet potatoes, bell peppers, and broccoli. Tossed in a honey curry vinaigrette.
Preheat the oven to 400 degrees F. Spray a large sheet pan with oil.
Mix the sweet potato, red pepper, and onion with oil, vinegar, cumin, curry powder, and salt. Toss well.
Transfer to the prepared sheet pan. Bake for about 20 minutes, tossing halfway until the vegetables begin to soften.
Add the broccoli (spritz it with olive oil) and cook for about 15 to 18 more minutes until the sweet potatoes are browned and tender.
While the vegetables are cooking, mix the salad dressing together in a large bowl.
Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.
Divide equally between 4 bowls.
- Calories: 384.22kcal
- Fat: 18.92g
- Saturated Fat: 2.62g
- Monounsaturated Fat: 13.39g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 50.49g
- Fiber: 7.64g
- Sugar: 15.61g
- Protein: 6.13g
- Sodium: 825.53mg
- Calcium: 114.64mg
- Potassium: 1025.96mg
- Iron: 3.04mg
- Vitamin A: 1406.59µg
- Vitamin C: 149.12mg