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

Roasted Paneer & Vegetables

with Brown Rice, Arugula & Creamy Cilantro Sauce

45 MIN
2 Servings
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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—coated in our Shawarma spice blend, 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 creamy cilantro sauce.
    12-18 PersonalPoints range per serving
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    Dietary Information Wellness

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

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    Nutrition Label
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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
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Dried Currants
    • 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
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. Roughly chop the cashews. Pick the mint leaves off the stems. Large dice the cheese. In a medium bowl, combine the diced cheese, half the spice blend, and a drizzle of olive oil. Season with salt and pepper; stir to combine.

    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
    3 Roast the vegetables

    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 coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

    Roast the cheese
    4 Roast the cheese

    Carefully drizzle the other side of the sheet pan with olive oil. Transfer the prepared cheese to the oiled portion of the sheet pan; drizzle with olive oil. Return to the oven and roast 6 to 8 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
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the cilantro sauce and 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

    Roasted Paneer & Vegetables

    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. Roughly chop the cashews. Pick the mint leaves off the stems. Large dice the cheese. In a medium bowl, combine the diced cheese, half the spice blend, and a drizzle of olive oil. Season with salt and pepper; stir to combine.

    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
    3 Roast the vegetables

    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 coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

    4 Roast the cheese

    Carefully drizzle the other side of the sheet pan with olive oil. Transfer the prepared cheese to the oiled portion of the sheet pan; drizzle with olive oil. Return to the oven and roast 6 to 8 minutes, or until the vegetables are tender when pierced with a fork and the cheese is lightly browned. Remove from the oven.

    Roast the cheese
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the cilantro sauce and 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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