Roasted Paneer & Vegetables with Brown Rice, Arugula & Creamy Cilantro Sauce
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Roasted Paneer & Vegetables

with Brown Rice, Arugula & Creamy Cilantro Sauce

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    This hearty vegetarian dish showcases paneer—a type of firm, fresh cheese that holds up against heat—marinated in a creamy, shawarma-spiced yogurt, then roasted until beautifully golden brown. We're serving it over a bountiful mix of brown rice, roasted tomatoes, onion, and carrots, and fresh arugula, then topping it all with a drizzle of cilantro sauce.
    11-18 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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    Dietary Information Wellness

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Roasted Paneer & Vegetables with Brown Rice, Arugula & Creamy Cilantro Sauce
    Title
    • 4 oz Paneer Cheese
    • ½ cup Brown Rice
    • 4 oz Grape Tomatoes
    • 1 Red Onion
    • 6 oz Carrots
    • 2 oz Arugula
    • 1 bunch Mint
    • ½ cup Plain Nonfat Greek Yogurt
    • ¼ cup Cilantro Sauce
    • 3 Tbsps Roasted Cashews
    • 2 Tbsps Dried Currants
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Large dice the cheese. In a large bowl, combine half the yogurt, half the spice blend, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the diced cheese and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the cashews. Pick the mint leaves off the stems.

    Cook & finish the rice
    2 Cook & finish the rice

    In a medium pot, combine the rice, currants, 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 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the arugula, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

    Roast the vegetables & cheese
    3 Roast the vegetables & cheese

    Meanwhile, line a sheet pan with foil. Place the tomatoes, diced onion, and carrot pieces on the foil. Season with salt, pepper, the remaining spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil; toss to combine. Arrange in an even layer on one side of the sheet pan. Transfer the marinated cheese to the other side of the sheet pan; drizzle with olive oil. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the cheese is lightly browned. Remove from the oven.

    Make the sauce & serve your dish
    4 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the cilantro sauce and remaining yogurt. Season with salt and pepper. Serve the finished rice topped with roasted vegetables and cheese. Drizzle with the sauce. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Large dice the cheese. In a large bowl, combine half the yogurt, half the spice blend, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the diced cheese and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the cashews. Pick the mint leaves off the stems.

    2 Cook & finish the rice

    In a medium pot, combine the rice, currants, 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 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the arugula, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

    Cook & finish the rice
    Roast the vegetables & cheese
    3 Roast the vegetables & cheese

    Meanwhile, line a sheet pan with foil. Place the tomatoes, diced onion, and carrot pieces on the foil. Season with salt, pepper, the remaining spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil; toss to combine. Arrange in an even layer on one side of the sheet pan. Transfer the marinated cheese to the other side of the sheet pan; drizzle with olive oil. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the cheese is lightly browned. Remove from the oven.

    4 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the cilantro sauce and remaining yogurt. Season with salt and pepper. Serve the finished rice topped with roasted vegetables and cheese. Drizzle with the sauce. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!

    Make the sauce & serve your dish
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