with Roasted Sweet Potatoes and Zesty Rice
Ingredients: Sweet potato • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Yellow onion • Spinach • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Allergens
Tags
Halloumi Cheese
1 unit(s)
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Yellow Onion
1 unit(s)
Sweet Potato
2 unit(s)
Baby Spinach
113 g
Cilantro
7 g
Lime
1 unit(s)
Coconut Milk
1 unit(s)
Vegetable Stock Powder
7.5 g
Indian Spice Mix
9 g
Ginger-Garlic Puree
2 tbsp
Crispy Shallots
28 g
Butter*
2 tbsp
Oil*
2 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven for 18-22 min, stirring halfway, until golden and tender.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro and spinach. (TIP: Place spinach in a bowl, then snip using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high.
- While the pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 4-6 min, stirring occasionally, until golden. Transfer to a plate. Set aside. (TIP: If halloumi browns too quickly, reduce heat to medium.)
- In a small microwaveable bowl, melt 1 tbsp (2 tbsp) butter for 30 sec. Add half the cilantro. Season with salt and pepper. Stir to combine.
- Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until softened and golden.
- Add ginger-garlic puree and remaining Indian Spice Mix. Stir to combine.
- To the pan with onion mixture, add coconut milk, halloumi, stock powder and lime juice. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cook for 3-4 min, stirring often, until sauce has thickened slightly and halloumi is tender.
- While braise cooks, place flatbreads directly on top rack of the oven. Toast for 2-4 min, until lightly crisp. (TIP: Keep your eye on flatbreads, so they don't burn!)
- To the halloumi braise, add sweet potatoes and spinach. Cook for 1-2 min, stirring often, until spinach wilts.
- Brush herb butter over top of flatbreads, then tear or cut into wedges.
- Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remaining cilantro.
- Divide rice and halloumi braise between bowls.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.
- Serve with flatbreads.
1510
kcal
Calories
77
g
Fat
47
g
Saturated Fat
170
g
Carbohydrate
18
g
Sugar
14
g
Dietary Fiber
45
g
Protein
105
mg
Cholesterol
2790
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
