Honey-Tandoori Roasted Sweet Potato Rice Bowls
with Carrots, Cucumber Salsa & Raita
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
There’s some spice in your honey pot! Wait, there’s some honey in your spice pot! Tandoori spices come together with a drizzle of sweet honey to coat these veggies in love. Bite-size cubes of sweet potatoes and carrots roast to tenderness, for placement atop rice flecked with lime zest. Serve along with a citrusy cuke salsa and a swoosh of creamy raita. A veg vehicle for some fave Indian flaves.
We will send you:
- 450g Sweet potatoes
- 300g Carrots (orange or multicoloured)
- 3 Cucumbers
- 1 Lime
- 160g White rice
- 10ml Tandoori paste
- 14g Honey
- 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
You will need:
Zester
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pot
Total Fat
10 g
Saturated Fat
2 g
Sodium
820 mg
Total Carb
144 g
Sugars
28 g
Protein
14 g
Fibre
14 g
Preparation
Prepare the vegetables
Preheat the oven to 450°F. Zest and quarter the lime. Medium-dice the sweet potatoes and carrots. On a lined sheet pan, toss the sweet potatoes and carrots with a drizzle of oil, the tandoori paste, ⅔ of the honey, the spices and S&P.
Roast the vegetables
Roast the vegetables, stirring halfway, 20 to 25 min., until golden brown and tender. Squeeze the juice of ½ the lime wedges over.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the lime zest. Fluff the rice.
Make the cucumber salsa
Meanwhile, small-dice the cucumbers. In a medium bowl, combine the juice from the remaining lime wedges, the remaining honey, a drizzle of oil and S&P. Add the cucumbers; toss well.
Plate your dish
Spread the raita out along the side of your bowls. Top with the rice, vegetables and cucumber salsa. Garnish with the remaining lime zest. Bon appétit!
