Description
Roasted Zucchini and Sweet Potato Salad is a vibrant and flavorful dish that perfectly balances the sweetness of roasted sweet potatoes with the tender texture of zucchini. This colorful salad not only adds visual appeal to your table but also serves as a versatile side dish for any occasion. Drizzled with fresh lemon juice and seasoned to perfection, it’s an easy way to elevate your meals while satisfying your cravings for nutritious, delicious food.
Ingredients
Scale
- 2 medium zucchinis, cubed
- 2 medium sweet potatoes, cubed
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed zucchini and sweet potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the veggies in an even layer on the baking sheet and roast for 25-30 minutes, stirring halfway through until golden brown and tender.
- Remove from oven, drizzle with lemon juice, and serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg