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Roasted Paneer & Vegetables
with Brown Rice, Arugula & Creamy Cilantro Sauce
45 MIN
+$2.95/serving
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.
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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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Calories830 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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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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2 oz Arugula
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6 oz Carrots
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½ cup Plain Nonfat Greek Yogurt
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1 bunch Mint
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¼ cup Cilantro Sauce
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3 Tbsps Roasted Cashews
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1 Tbsp Sherry Vinegar
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2 Tbsps Dried Currants
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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 shrimp, vegetables & cheese
Meanwhile, line a sheet pan with foil. Pat the shrimp dry with paper towels (remove the tails, if desired). Place the prepared shrimp, tomatoes, diced onion, and carrot pieces on the sheet pan. 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, the cheese is lightly browned, and the shrimp are opaque and cooked through. 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 shrimp, 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 shrimp, vegetables & cheese
Meanwhile, line a sheet pan with foil. Pat the shrimp dry with paper towels (remove the tails, if desired). Place the prepared shrimp, tomatoes, diced onion, and carrot pieces on the sheet pan. 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, the cheese is lightly browned, and the shrimp are opaque and cooked through. 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 shrimp, vegetables, and cheese. Drizzle with the sauce. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!
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