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Roasted Paneer & Vegetables
with Brown Rice, Arugula & Creamy Cilantro Sauce
45 MIN
+$6.95/serving
2 Servings
From the Test Kitchen
This hearty vegetarian dish showcases paneer—a type of firm, fresh cheese that holds up against heat—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.
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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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Calories840 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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6 oz Carrots
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2 oz Arugula
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½ cup Plain Nonfat Greek Yogurt
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1 bunch Mint
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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 cup Cilantro Sauce
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1 Tbsp Sherry Vinegar
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3 Tbsps Roasted Cashews
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Dried Currants
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. 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.
3
Roast the shrimp & vegetables
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 coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes, or until the shrimp are opaque and cooked through. 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.
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 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. 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.
3
Roast the shrimp & vegetables
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 coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes, or until the shrimp are opaque and cooked through. 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.
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 shrimp, vegetables, and cheese. Drizzle with the sauce. Garnish with the chopped cashews and mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs