Meal Kit

Indian Roasted Sweet Potato and Puffed Rice Salad

with tamarind vinaigrette, cilantro, and watermelon radish

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Roasted sweet potatoes and puffed rice are used to make this incredibly unique salad. Tamarind gives the vinaigrette a tart boost and watermelon radish brings crisp, vibrant, and delicious color to the plate.

In Your Box (serves 2)

  • 15½ oz. Canned Chickpeas
  • 10 oz. Sweet Potato
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Lemon
  • 2 fl. oz. Seasoned Rice Vinegar
  • 2 oz. Tamarind Concentrate
  • 1 cup Gluten-Free Indian Puffed Rice
  • 3 Cilantro Sprigs
  • 1 tsp. Home Chef Murmura Spice Blend
  • 1 Watermelon Radish

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer
  • 1 Large Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Cut sweet potato into 1/4" dice. Peel, trim, and halve watermelon radish. Slice halves very thinly. Zest lemon, halve, and juice. Drain and rinse chickpeas. Stem cilantro and mince stems. Stem, seed, and thinly slice red bell pepper (julienne). Peel and halve onion. Slice halves thinly.

  2. 2

    Roast the Sweet Potato

    Place sweet potato on prepared baking sheet. Drizzle with 2 tsp. olive oil, season with a pinch of salt and pepper, and toss to coat completely. Roast 10-12 minutes, or until sweet potato is fork-tender. Remove from oven and set aside.

  3. 3

    Pickle the Red Onion

    Combine red onions and seasoned rice vinegar in a mixing bowl. Stir, then marinate at least 10 minutes. Drain in a wire-mesh strainer, reserving 2 Tbsp. pickling liquid in mixing bowl.

  4. 4

    Toast the Rice

    Place a large pan over medium heat. Add 1 Tbsp. olive oil and murmura spice blend. Add puffed rice and toast 3-4 minutes, stirring constantly, until lightly browned. Remove from pan and set aside.

  5. 5

    Make the Salad

    In mixing bowl containing pickling liquid, whisk together minced cilantro stems, 3 Tbsp. lemon juice, 1 Tbsp. olive oil, tamarind concentrate, 1/2 tsp. salt, and a pinch of pepper to taste. Add sweet potato, chickpeas, red pepper, half the puffed rice, and watermelon radish to vinaigrette. Toss to coat.

  6. 6

    Plate the Dish

    Divide salad between two plates. Garnish salad with pickled onions, remaining puffed rice, and cilantro leaves.

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