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Roasted Paneer & Vegetables
with Brown Rice, Arugula & Creamy Cilantro Sauce
45 MIN
2 Servings
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
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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4 oz Paneer Cheese
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½ cup Brown Rice
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4 oz Grape Tomatoes
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1 Red Onion
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6 oz Carrots
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2 oz Arugula
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1 bunch Mint
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½ cup Plain Nonfat Greek Yogurt
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¼ cup Cilantro Sauce
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3 Tbsps Roasted Cashews
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2 Tbsps Dried Currants
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1 Tbsp Sherry Vinegar
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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