Protein Boost | Cheesy Chana Masala Sheet Pan with Halloumi
Sweet Potatoes & Cucumber-Cilantro Chutney
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. For a hands-off curry, call in the sheet pan. We’re covering it with spiced chickpeas and fry-cut sweet potatoes, tangy with mango chutney and a splash of vinegar. While it roasts au gratin, cukes and cilantro come together for a refreshing topping.
We will send you:
- 50g Sliced red onions
- 14g Cilantro
- 3 Cucumbers
- 450g Sweet potatoes
- 30ml Apple cider vinegar
- 540ml Chickpeas (canned)
- 30g Mango chutney
- 60g Grated mozzarella
- 125g Halloumi
- 16g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
1 or 2 Sheet pans
Total Fat
31 g
Saturated Fat
15 g
Sodium
2400 mg
Total Carb
106 g
Sugars
27 g
Protein
39 g
Fibre
21 g
Preparation
Prepare the sheet pan
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas; pat dry.
- Cut the sweet potatoes into fries.
- On a lined sheet pan (use 2 sheet pans for 4 portions), toss the sweet potatoes and chickpeas with ½ the mango chutney, ½ the vinegar, a drizzle of oil, the spices and S&P.
Roast the sheet pan
- Roast the sheet pan, flipping and adding the onions halfway, 22 to 24 min., until the sweet potatoes are tender and the chickpeas are beginning to crisp.
Make the cucumber-cilantro chutney
- Meanwhile, small-dice the cucumbers.
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, combine the cucumbers, cilantro, remaining mango chutney and vinegar, a drizzle of oil and S&P.
Broil the sheet pan & serve
- When the vegetables are tender, switch the oven to broil.
- Sprinkle the cheese over the sheet pan and broil, 2 to 4 min., until the cheese has melted.
- Divide the sheet pan between your plates.
- Top with the cucumber-cilantro chutney. Bon appétit!
