Sweet Chili Roasted Vegetables with Brown Rice & Cilantro-Yogurt Sauce
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Sweet Chili Roasted Vegetables

with Brown Rice & Cilantro-Yogurt Sauce

35 MIN
$18.94/serving 2 Servings
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    From the Test Kitchen

    To top a simple bed of brown rice, we’re bringing together a trio of roasted sweet peppers, zucchini, and vadouvan-spiced cauliflower with vibrant sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all finished with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.
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    Dietary Information Wellness

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

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Sweet Chili Roasted Vegetables with Brown Rice & Cilantro-Yogurt Sauce
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 1 head Cauliflower
    • 1 Zucchini
    • 4 oz Sweet Peppers
    • 2 tsps Vadouvan Curry Powder
    • ½ cup Plain Nonfat Greek Yogurt
    • 3 Tbsps Sweet Chili Sauce
    • ¼ cup Cilantro Sauce
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, 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.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Meanwhile, combine the zucchini pieces and diced peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully add the seasoned zucchini and peppers in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

    Cook the shrimp
    4 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Finish the vegetables & serve your dish
    5 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp, finished vegetables, and cilantro-yogurt sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper.

    2 Cook the rice

    In a small pot, combine the rice, 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.

    Cook the rice
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Meanwhile, combine the zucchini pieces and diced peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully add the seasoned zucchini and peppers in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

    4 Cook the shrimp

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Finish the vegetables & serve your dish
    5 Finish the vegetables & serve your dish

    Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp, finished vegetables, and cilantro-yogurt sauce. Enjoy!

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