Bowls are all the rage right now... Buddha bowls, poke bowls, and now a tandoori chicken bowl. In keeping with the theme, this is healthy while still being incredibly satisfying, warming and aromatic.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
chicken breast strips
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!
While the kumara is roasting, cut the chicken breast strips into 2cm chunks. In a medium bowl, combine the tandoori paste, brown sugar, yoghurt (1 tbs for 2 people/2 tbs for 4 people) and a small drizzle of olive oil. Add the chicken, season with salt and pepper and toss to coat. Set aside. Finely chop the garlic. Roughly chop the tomato and the baby spinach leaves. Finely chop the coriander. Peel the carrot into ribbons using a vegetable peeler. Slice the lemon into wedges. TIP: You can grate the carrot if you prefer!
Heat a large frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the remaining yoghurt and a squeeze of lemon juice to the garlic oil and stir to combine. Season with salt and pepper. Set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until cooked through, 5-6 minutes. Season to taste.
In a large bowl, combine the roasted kumara, tomato, carrot and baby spinach. Add the garlic yoghurt dressing and toss to coat.
Divide the roast kumara salad between bowls and top with the tandoori chicken. Sprinkle over the coriander and crushed peanuts. Serve with any remaining lemon wedges.