Ingredients
olive oil spray
1½lbssweet potato,peeled and diced, ½-inch cubes
2red bell peppers,cut 1-inch cubes
1large red onion,quartered and halved
2tbspolive oil
1½tbspapple cider vinegar
1tspcumin
1tspcurry powder
4cupsbroccoli florets
½tspkosher salt
2tbspolive oil
1½tbspapple cider vinegar
1tbsphoney
1tspkosher salt
1tspcumin
1tspcurry powder
Preparation
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.
