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Sweet Chili Roasted Vegetables
with Brown Rice & Cilantro-Yogurt Sauce
35 MIN
+$2.95/serving
2 Servings
From the Test Kitchen
To top a simple bed of brown rice, we’re bringing together a trio of roasted poblano pepper, zucchini, and vadouvan-spiced romanesco (or broccoli) with vibrant sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all finished with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories600 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Brown Rice
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1 Poblano Pepper
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1 head Romanesco Cauliflower Or Broccoli
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½ cup Plain Nonfat Greek Yogurt
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3 Tbsps Sweet Chili Sauce
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¼ cup Cilantro Sauce
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2 tsps Vadouvan Curry Powder
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1 Zucchini
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. (If you received broccoli, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.) Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper.
2
Roast the vegetables
Line a sheet pan with foil. Place the cauliflower or broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes for cauliflower (or 4 minutes for broccoli). Leaving the oven on, remove from the oven. Meanwhile, combine the zucchini pieces and diced pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully add the seasoned zucchini and pepper in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 35 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.
5
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, cooked shrimp, and cilantro-yogurt sauce. Enjoy!
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. (If you received broccoli, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.) Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the yogurt and cilantro sauce; season with salt and pepper.
2
Roast the vegetables
Line a sheet pan with foil. Place the cauliflower or broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes for cauliflower (or 4 minutes for broccoli). Leaving the oven on, remove from the oven. Meanwhile, combine the zucchini pieces and diced pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully add the seasoned zucchini and pepper in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 35 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.
5
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, cooked shrimp, and cilantro-yogurt sauce. Enjoy!
Tips from Home Chefs