Skinnytaste · by Gina Homolka★ 5.0 (28)
Warm Curry Roasted Vegetable Salad
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 12%
CARBS 53G73% OF CAL
9G FIBER4G ADDED13G INTRINSIC26G OTHER17G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of roasted sweet potato, broccoli, bell pepper, and red onion dressed with a honey curry vinaigrette. Hearty enough to eat alone and naturally plant-based, it works as a satisfying dinner or make-ahead lunch.
mainindiansalad🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- olive oil spray
- 1 1/2 pounds peeled and diced sweet potato (1/2-inch cubes (from 2 large or 3 small))
- 2 red bell peppers (cut 1-inch cubes)
- 1 large red onion (quartered and halved)
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 4 cups broccoli florets
- 1/2 teaspoon kosher salt
- 1 tablespoon honey
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 12%
CARBS 53G73% OF CAL
9G FIBER4G ADDED13G INTRINSIC26G OTHER17G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 783mg
- Total sugar
- 17g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1049mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.