Sweet Chili Paneer Rice Bowls
with Curry Roasted Cauliflower & Bell Pepper
Keep It Vegetarian
Details
A vibrant sauce, featuring sweet chili, mayonnaise, and spicy sambal oelek, coats paneer---a type of firm, fresh cheese perfect for pan-frying until beautifully golden brown. It's served over a curry-spiced veggie rice and accompanied by a swoosh of cooling yogurt.
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Ingredients
4 oz
Paneer Cheese
½ cup
Long Grain White Rice
8 oz
Cauliflower Florets
1 each
Bell Pepper
2 each
Scallions
3 tbsp
Sweet Chili Sauce
1 tbsp
Sambal Oelek
2 tbsp
Mayonnaise
½ tbsp
Vadouvan Curry Powder
½ cup
Plain Nonfat Greek Yogurt
¼ cup
Cornstarch
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Small dice the paneer. In a large bowl, whisk together the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
step 3
Roast the vegetables
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the cauliflower, sliced pepper(s), and prepared white bottoms of the scallions on the foil; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
step 4
Coat, cook & dress the paneer
Once the vegetables have roasted about 10 minutes, place the diced paneer in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated paneer in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Continue to cook, stirring frequently, 3 to 4 minutes, or until browned on all sides. Transfer the cooked paneer (discarding any excess oil from the pan) to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
step 5
Finish the rice & serve your dish
Add the roasted vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed paneer (including any sauce from the bowl). Garnish with the yogurt and sliced green tops of the scallions. Enjoy!
Ingredients
4 oz
Paneer Cheese
½ cup
Long Grain White Rice
8 oz
Cauliflower Florets
1 each
Bell Pepper
2 each
Scallions
3 tbsp
Sweet Chili Sauce
1 tbsp
Sambal Oelek
2 tbsp
Mayonnaise
½ tbsp
Vadouvan Curry Powder
½ cup
Plain Nonfat Greek Yogurt
¼ cup
Cornstarch
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Small dice the paneer. In a large bowl, whisk together the mayonnaise, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
step 3
Roast the vegetables
Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the cauliflower, sliced pepper(s), and prepared white bottoms of the scallions on the foil; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
step 4
Coat, cook & dress the paneer
Once the vegetables have roasted about 10 minutes, place the diced paneer in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated paneer in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Continue to cook, stirring frequently, 3 to 4 minutes, or until browned on all sides. Transfer the cooked paneer (discarding any excess oil from the pan) to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
step 5
Finish the rice & serve your dish
Add the roasted vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed paneer (including any sauce from the bowl). Garnish with the yogurt and sliced green tops of the scallions. Enjoy!