Sweet Chili Roasted Vegetables with Brown Rice & Cilantro-Yogurt Sauce

Sweet Chili Roasted Vegetables

with Brown Rice & Cilantro-Yogurt Sauce

35 MIN
2 Servings
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    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.
    3-10 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
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    fresh
    ingredients
    Sweet Chili Roasted Vegetables with Brown Rice & Cilantro-Yogurt Sauce
    Title
    • 1 head Romanesco Cauliflower Or Broccoli
    • ½ cup Brown Rice
    • 1 Poblano Pepper
    • ½ cup Plain Nonfat Greek Yogurt
    • 3 Tbsps Sweet Chili Sauce
    • ¼ cup Cilantro Sauce
    • 2 tsps Vadouvan Curry Powder
    • 1 Zucchini
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    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. 

    Roast the vegetables
    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.

    Cook the rice
    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.

    Finish the vegetables & serve your dish
    4 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 and cilantro-yogurt sauce. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients & make the sauce
    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.

    Roast the vegetables
    Cook the rice
    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 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 and cilantro-yogurt sauce. Enjoy!

    Finish the vegetables & serve your dish
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