Step 1

Preheat the oven to 400°F. Spray a large sheet pan with oil.

Step 2

Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well.

Step 3

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.

Step 4

While the vegetables are cooking, mix the salad dressing together in a large bowl.

Step 5

Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.

Step 6

Divide equally between 4 bowls.