Mumbai Power Bowls with Maple-Masala Roasted Green Beans
Zingy Kachumber Salad & Basmati Rice
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
The power is all plant-based in these luminous bowls. Green beans get a healthy glow from roasting under a coating of sweet maple syrup and complex Indian spices. They find a cool partner in cucumber, tomato and cilantro kachumber salad refreshed with lemon juice, set on a fluffy base of warm basmati rice.
We will send you:
- 300g Green beans
- 1 Bunch of cilantro
- 1 Lemon
- 2 Cucumbers
- 1 Tomato
- 160g Basmati rice
- 15ml Maple syrup
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
2 g
Sodium
220 mg
Total Carb
88 g
Sugars
14 g
Protein
10 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the green beans
Meanwhile, juice the lemon. Remove the stem ends of the green beans. In a large bowl, combine ½ the lemon juice, ½ the maple syrup, a drizzle of oil and the spices. Add the green beans; toss well. Arrange on a lined sheet pan and roast, 5 to 8 min., until crisp-tender.
Make the kachumber salad
Meanwhile, cut the tomato into ½ inch wedges. Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a medium bowl, combine the tomato, cucumbers, chopped cilantro, remaining lemon juice and maple syrup, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your bowls. Top with the green beans and kachumber salad. Garnish with the remaining cilantro. Bon appétit!
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