Ingredients :

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large head of broccoli, cut into bite-sized florets
• 2 medium bell peppers (red and yellow), cored and chopped into chunks
• 1 medium red onion, peeled and chopped into chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Method :

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two large baking sheets with parchment paper.
2. Place the cubed sweet potatoes, broccoli florets, chopped bell peppers, and red onion chunks into a large mixing bowl.
3. Drizzle the olive oil over the vegetables, then sprinkle evenly with the garlic powder, dried oregano, sea salt, and black pepper.
4. Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
5. Spread the seasoned vegetables in a single, even layer across the prepared baking sheets, making sure not to overcrowd them.
6. Roast in the preheated oven for 25 minutes, tossing the vegetables halfway through, until they are tender and caramelized at the edges.
7. Remove from the oven, allow to cool completely, and divide evenly among four airtight meal prep containers.

Recipe Notes :

Chef Pro Tip: Cut your sweet potatoes and other vegetables to a uniform size to ensure they roast evenly. Variation Idea: Toss in a can of rinsed and dried chickpeas before roasting to add fiber and plant-based protein. Storage Tip: Store the roasted vegetables in airtight containers in the refrigerator for up to 5 days; reheat in a hot skillet for 3 minutes to restore texture.