Turmeric-Spiced Vegetable Medley

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant roasted vegetable blend with anti-inflammatory turmeric and garlic for a simple, colorful side dish. This Indian-inspired quick recipe (anti-inflammatory, gluten-free), ready in about 53 minutes, pairs sweet potatoes, zucchini, red bell peppers 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 rice, quinoa, or a quick salad. 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 cubed into 1/2-inch pieces sweet potatoes
• 2 medium, cubed into 1/2-inch pieces zucchini
• 1, seeded and chopped into 1/2-inch pieces red bell peppers
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 2, minced garlic cloves
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss sweet potatoes, zucchini, and bell peppers in a large bowl with 1 tbsp olive oil, turmeric, 1/4 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip pieces with a spatula.
3. Step 3: Drizzle with remaining 1 tbsp olive oil, scatter minced garlic over the top, and sprinkle with remaining 1/4 tsp sea salt and 1/4 tsp black pepper.
4. Step 4: Return to oven and roast for 15-18 more minutes until vegetables are tender and edges are slightly caramelized.