Coconut-Curry Roasted Sweet Potatoes & Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 recipe, ready in about 40 minutes, pairs sweet potatoes, red bell pepper, broccoli florets 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: While the vegetables roast, whisk together 1/2 cup coconut milk and 1 tbsp curry powder in a small bowl.
4. 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.
5. Step 5: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh cilantro.