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Makai Palak Salads with Roasted Corn & Lime Yogurt
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2 or 4 Serving Dinner

Makai Palak Salads

with Roasted Corn & Lime Yogurt

In hindi, "makai" and "palak" translate to "corn" and "spinach". Inspired by the rich, bold Indian corn and spinach curry, these salads boast the robust flavors of cumin, turmeric, and chiles. Chickpeas boost the protein, cooling lime yogurt tempers the heat, and crisp-tender green beans round out this sodium-smart dinner under 600 calories.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
330
FAT
4.5g
CARBOHYDRATES
63g
PROTEIN
16g

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INGREDIENTS

  1. 4 oz green beans, trimmed
  2. 1 cup grape tomatoes
  3. 1 ear of corn, husked and kernels cut off the cob
  4. 6 oz organic chickpeas
  5. 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
  6. 1 lime, juiced and zested (divided)
  7. 1 tsp cumin seeds
  8. 1 red onion, peeled and thinly sliced
  9. 1 tsp ground turmeric
  10. 2 garlic cloves, peeled and minced
  11. 2 Thai red chile, minced (divided)
  12. 4 oz teen spinach
  13. 3 tbsp + 2 tsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew), tree nuts (coconut)
Tools: Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
330
FAT
4.5g
CARBOHYDRATES
63g
PROTEIN
16g

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INSTRUCTIONS

1
Roast the vegetables

Preheat oven to 425°F. Combine green beans, tomatoes, 1 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. On other side, combine corn, chickpeas, 1 tsp olive oil, and a pinch of salt and pepper and toss. Roast until tomatoes are bubbling, green beans are slightly charred, and corn and chickpeas are browned in spots, 20 to 25 minutes. (4-servings: use 2 tsp olive oil, 2 tsp olive oil)

2
Make the lime yogurt

Meanwhile, stir together yogurt, lime zest, 1 tsp water, and a pinch of salt and pepper in small bowl and set aside. (4-servings: use 2 tsp water)

3
Make the spiced onions

Heat 3 tbsp olive oil in large nonstick skillet over medium heat. Add cumin and onion and cook, stirring occasionally, until onions are tender and well browned, 10 to 12 minutes. Add turmeric, garlic, and just a pinch of Thai chile. Cook until fragrant, 30 seconds to 1 minute. Off heat, stir in lime juice, ¼ cup water, and a pinch of salt and pepper. Transfer to large bowl. (4-servings: use 6 tbsp olive oil) (TIPS: If the onions are browning too quickly, reduce the heat to medium-low. Use more Thai chile if you prefer more spice.)

4
Make the salad and serve

Add spinach and roasted vegetables to bowl with spiced onions and gently toss to lightly wilt spinach. Divide makai palak salads between plates and drizzle with lime yogurt. अपने खाने का आनंद लें!

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