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Makai Palak Salad with Roasted Corn & Lime Yogurt
2 Serving Dinner

Makai Palak Salad

with Roasted Corn & Lime Yogurt

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
25 min
CALORIES
400
FAT
8g
CARBOHYDRATES
61g
PROTEIN
21g

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INGREDIENTS

  1. 4 oz green beans
  2. 6 oz cherry tomatoes, halved
  3. 1 ear corn, shucked, kernels cut off the cob
  4. 13.4 oz chickpeas, drained and rinsed
  5. 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
  6. 1 lime, zested and juiced
  7. 1 tsp cumin seeds, crushed
  8. 1 red onion, peeled and thinly sliced
  9. 1 tsp ground turmeric
  10. 2 garlic cloves, minced
  11. 2 Thai chiles, minced
  12. 4 oz teen spinach
  13. Salt and pepper*
  14. 2 tsp + 3 tbsp olive oil*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (cashews)
Tools: 1 large nonstick skillet, 1 baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
400
FAT
8g
CARBOHYDRATES
61g
PROTEIN
21g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add green beans, tomatoes, 1 tsp olive oil, and a pinch of salt and pepper to one side of a foil-lined baking sheet, and toss. On the other side, add corn, chickpeas, 1 tsp olive oil, and a pinch of salt and pepper, and toss. Roast until the tomatoes are bubbly, green beans are slightly charred, and corn and chickpeas are browned in spots, 20 to 25 minutes.

2
Make the lime yogurt

Add the yogurt, lime zest, 1 tsp water, and a pinch of salt and pepper to a small bowl and set aside.

3
Make the spiced onions

Heat a large nonstick skillet over medium heat. Add 3 tbsp olive oil, cumin seeds, and red onion and cook, stirring occasionally, until the onions are tender and dark brown, 10 to 12 minutes. Add turmeric, garlic, and Thai chiles and cook until fragrant, 30 seconds to 1 minute. Turn off the heat and add lime juice and ¼ cup water. Stir to combine. TIP: If the onions are browning too quickly, reduce the heat to medium-low. Use less Thai chile if you prefer less spice.

4
Make the salad and serve

Add the spinach and spiced onions to a large bowl and gently toss until the spinach is slightly wilted. Add roasted vegetables to the bowl and toss again. Divide the makai palak between plates and drizzle with lime yogurt. Enjoy!

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