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

Sweet Chili Roasted Vegetables

with Brown Rice & Cucumber-Yogurt Sauce

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • No Change
    I don't want to make any changes to my meal
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    Wellness
    • No Change

    From the Test Kitchen

    To top a simple bed of brown rice, we’re bringing together a trio of roasted poblano pepper, zucchini, and vadouvan-spiced romanesco 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 cucumber yogurt.
    4-10 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information Wellness

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

    Vegetarian WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Sweet Chili Roasted Vegetables with Brown Rice & Cucumber-Yogurt Sauce
    Title
    • 1 Poblano Pepper
    • 1 Zucchini
    • 1 head Romanesco Cauliflower
    • ½ cup Brown Rice
    • 2 tsps Vadouvan Curry Powder
    • 3 Tbsps Sweet Chili Sauce
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    Cook the rice
    2 Cook the rice

    In a medium 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 pepper 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 pepper to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

    Finish the vegetables & serve your dish
    4 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 finished vegetables and tzatziki. Enjoy!

    Tips from Home Chefs

    Sweet Chili Roasted Vegetables

    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    2 Cook the rice

    In a medium 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 pepper 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 pepper to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

    4 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 finished vegetables and tzatziki. Enjoy!

    Finish the vegetables & serve your dish
    Browse Steps
    1 of 4