Mudgeeraba Spices
Sweet Potato & Broccoli Warm Salad
Serves 4-6. This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.
Ingredients
- olive oil spray
- 750gms peeled and diced sweet potato, 4cm cubes (from 2 large or 3 small)
- 2 red capsicums, 4cm pieces
- 1 large red onion, quartered and halved
- 2 tbs olive oil
- 1 1/2 tbs apple cider vinegar
- 1 tsp cumin
- 1 tspMudgeeraba Spices Madrascurry powder
- 4 cups broccoli florets
- 1/2 tspkosher salt
- 2 tbsolive oil
- 1 1/2 tbs apple cider vinegar
- 1 tbshoney
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tspMudgeeraba Spices Madrascurry powder
Method
Instructions- Preheat the oven to 200c degrees. Spray a large sheet pan with oil.
- Mix the sweet potato, red capsicum 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.
