Coconut-Curry Roasted Sweet Potatoes & Vegetables
A vibrant and aromatic side dish featuring sweet potatoes and colorful vegetables roasted with coconut and curry, embodying the tropical essence of Tiki culture. This tropical-inspired vegetarian ready in about 40 minutes pairs broccoli florets, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 1, sliced into 1/2-inch pieces red bell pepper
- 1 cup broccoli florets
- 1/2 cup coconut milk
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 2 medium sweet potatoes (peeled and cut into 1-inch cubes), 1 red bell pepper (sliced into 1/2-inch pieces), and 1 cup broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Step 3: While the vegetables roast, whisk together 1/2 cup coconut milk and 1 tbsp curry powder in a small bowl.
- Step 4: Remove the vegetables from the oven and pour the coconut curry mixture over them. Toss gently to coat. Return to the oven and roast for an additional 5 minutes until the sauce is bubbly and the vegetables are coated in a glossy glaze.
- Step 5: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Roasted Sweet Potatoes & Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Curry Roasted Sweet Potatoes & Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Coconut-Curry Roasted Sweet Potatoes & Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Curry Roasted Sweet Potatoes & Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Curry Roasted Sweet Potatoes & Vegetables?
Tropical vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
