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Tandoori Chicken Sweet Potato Bowl

Tandoori Chicken Sweet Potato Bowl

with Garlic Yoghurt Dressing

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Bowls are all the rage right now... Buddha bowls, poke bowls, and now a tandoori chicken bowl. In keeping with the theme, it is healthy, while still being incredibly satisfying, warming and aromatic.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 packet

chicken thigh

1 tub

tandoori paste

2 clove

garlic

1 unit

cucumber

1 unit

carrot

1 bag

cos lettuce leaves

1 bag

coriander

1 unit

lime

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat21.8 g
of which saturates6 g
Carbohydrate41.6 g
of which sugars22.5 g
Dietary Fibre0 g
Protein41.3 g
Cholesterol0 mg
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Peeler
Medium Non-Stick Pan
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper and drizzle with olive oil. Add the salt, a pinch of pepper and toss to coat. Roast for 25-30 minutes or until tender. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time.

2

While the sweet potato is roasting, cut the chicken thigh into 1cm strips. In a medium bowl, combine the chicken thigh strips, the tandoori paste and a small drizzle of olive oil. Season with salt and pepper, toss to coat and set aside. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Shred the cos lettuce leaves. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons. TIP: You can grate the carrot if you'd prefer!

3

Heat the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic in a medium frying pan over a medium-high heat. Cook for 30 seconds, or until golden. Transfer to a small bowl and set aside to cool for 5 minutes. Add the Greek yoghurt and a squeeze of lime juice to the garlic oil and stir to combine. Season generously with salt and pepper. TIP: Don't worry if it looks a little separated to begin with, it will come together after stirring for 1 minute.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken strips and cook, stirring, for 5-6 minutes or until cooked through.

5

Transfer the roasted sweet potato to a large bowl and add the cucumber, cos lettuce and carrot. Add the garlic yoghurt dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp!

6

Divide the salad between bowls and top with the tandoori chicken. Sprinkle with the coriander and crushed peanuts. TIP: For the low-calorie option, serve without the peanuts.