WARM CURRY ROASTED SHEET PAN VEGETABLE SALAD
100%
1
By Suzie Pattison
WARM CURRY ROASTED SHEET PAN VEGETABLE SALAD
6 steps
Prep:10minCook:40min
Updated at: Thu, 17 Aug 2023 13:02:38 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories269.7 kcal (13%)
Total Fat10.3 g (15%)
Carbs41.6 g (16%)
Sugars14.4 g (16%)
Protein5.3 g (11%)
Sodium800.8 mg (40%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
olive oil spray
1.5 poundssweet potato
peeled and diced, 1/2-inch cubes, from 2 large or 3 small
2red bell peppers
cut 1-inch cubes
1red onion
large, quartered and halved
2 tablespoonsolive oil
1 ½ tablespoonsapple cider vinegar
1 teaspooncumin
1 teaspooncurry powder
4 cupsbroccoli florets
½ teaspoonkosher salt
2 tablespoonsolive oil
1 ½ tablespoonsapple cider vinegar
1 tablespoonhoney
1 teaspoonkosher salt
1 teaspooncumin
1 teaspooncurry powder
Instructions
Step 1
Preheat the oven to 400°F. Spray a large sheet pan with oil.
Step 2
Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well.
Step 3
Transfer to the prepared sheet pan. Bake 20 minutes, tossing halfway until the vegetables begin to soften, add the broccoli (spritz it with olive oil) and cook 15 to 18 more minutes, until the sweet potatoes are browned and tender.
Step 4
While the vegetables are cooking, mix the salad dressing together in a large bowl.
Step 5
Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.
Step 6
Divide equally between 4 bowls.
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Notes
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