Spicy Tandoori-Roasted Veggie Nourish Bowls
with Sweet Potatoes, Quinoa & Cucumber-Cilantro Salsa
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
That feeling when you need some midweek meatless inspiration? This multifaceted meal is lined with fluffy dots of quinoa, the super-wholesome grain of the Incas. Each bowl hosts rib-sticking chunks of sweet potatoes and Brussels sprouts slathered in tandoori paste, and roasted until the texture is just-soft and the flavours are deep-sealed. Pause for refreshment with a scoop of cucumber, cilantro and scallion salsa, or a dip into the creamy raita topping.
We will send you:
- 450g Sweet potatoes
- 200g Brussels sprouts
- 1 Bunch of cilantro
- 1 Scallion
- 3 Cucumbers
- 30ml Red wine vinegar
- 95g Red & white quinoa
- 10ml Tandoori paste
- 60g Garlic-cucumber yogurt (raita)
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Sulphites
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
740 mg
Total Carb
96 g
Sugars
17 g
Protein
17 g
Fibre
15 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, the tandoori paste, spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the cucumbers. Thinly slice the scallion crosswise. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a medium bowl, make the cucumber salsa by combining the vinegar, cucumbers, chopped cilantro, ⅔ of the scallion and S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the vegetables, cucumber salsa and raita. Garnish with the remaining scallion and cilantro. Bon appétit!
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