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Warm Curry Roasted Vegetable Salad
This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 378 kcal
Course:
Lunch , Dinner
Cuisine:
Indian
Ingredients
- Olive oil spray
- 2 tablespoons olive oil
- 1 1/2 pounds peeled and diced sweet potato (1/2-inch cubes (from 2 large or 3 small))
- 1 1/2 tablespoons apple cider vinegar
- 2 red bell peppers (cut 1-inch cubes)
- 1 tablespoon honey
- 1 large red onion (quartered and halved)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 4 cups broccoli florets
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Spray a large sheet pan with oil.
- Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well.
- 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.
- 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.
Cup of Yum
Nutrition Information
Serving
1bowl
Calories
378kcal
(19%)
Carbohydrates
59g
(20%)
Protein
6.5g
(13%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
471mg
(20%)
Fiber
10g
(40%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378
% Daily Value*
Serving | 1bowl | |
Calories | 378kcal | 19% |
Carbohydrates | 59g | 20% |
Protein | 6.5g | 13% |
Fat | 15g | 23% |
Saturated Fat | 2g | 10% |
Sodium | 471mg | 20% |
Fiber | 10g | 40% |
Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.