• Course

    Main Course

  • Prep time

    20 Mins

  • cook time

    50 Mins

  • servings

    4

Ingredients

Coriander Roasted Sweet Potatoes

  • 5 sweet potatoes diced
  • 1 tsp ras el hanout
  • ½ tsp turmeric
  •  tsp black pepper
  • ½ tsp oregano
  • ½ tsp coriander
  • ¼ tsp pink salt
  • 1 tbsp olive oil

Mediterranean Forbidden Rice®

  • 1 tbsp olive oil
  • 1 tsp oregano
  • ½ tsp coriander
  • ½ tsp pink salt
  • ¼ tsp black pepper
  • 1 yellow onion diced
  • 2 cups Lotus Foods Organic Forbidden Rice®
  • 1 tbsp minced garlic
  • ½ tsp turmeric
  • ½ tsp cumin
  • 2 cups vegetable broth
  • 2 cups water

Coconut Yogurt Tzatziki Sauce

  • ½ cup mint minced
  • ½ cup parsley minced
  • ½ cup dill minced
  •  cups coconut yogurt
  •  tsp black pepper
  •  tsp turmeric
  • 1 lemon juiced
  • 1 tsp ras el hanout

Lemony Chickpeas

  • 2-3 cups chickpeas
  • 1 lemon zested
  • Kalamata olives
  • 2 tbsp diced parsley, mint & dill

To Serve (Optional)

  • lemon sliced
  • hummus

products used in the recipe

Organic Forbidden® Rice

  • 1

    Preheat oven to 400°F. Toss sweet potatoes in the seasoning then lay them out on a baking tray lined with parchment paper or a silicon baking mat. Bake for 45-50 mins.

  • 2

    Meanwhile, cook rice in a rice cooker along with the seasonings and spices, broth and water. Allow everything to cook thoroughly.

  • 3

    While the rice is cooking, combine the ingredients for the tzatziki sauce. Whisk everything together and set it in the fridge to chill while everything else cooks, then check on your potatoes.

  • 4

    To prepare the lemony chickpeas, rinse and drain them, zest your lemon, mix in the diced olives, and some of the herbs to taste.

  • 5

    Serve in a large bowl with fresh lemon slices and hummus, as preferred.

products used in the recipe

Organic Forbidden® Rice