Creamy Spinach Paneer with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Paneer with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Paneer with Roasted Sweet Potatoes

Enjoy a vibrant, nutrient-packed dish where warm, roasty sweet potatoes complement tender paneer cubes nestled in a rich, creamy spinach sauce accented with red onion, garlic, and fresh tomato. This wholesome dish brings a delightful mix of textures and a balanced blend of spices for a fulfilling meal.

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NUTRITION

572kcal
Protein
34.6g
Fat
31.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

140g Paneer

100g Fresh Spinach

150g Sweet Potato

50g Non-fat Greek Yogurt

50g Red Onion

5g Garlic

50g Tomato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.

  • 2

    While the sweet potatoes roast, cut the paneer into cubes and lightly pan-sear in a non-stick skillet to develop a golden edge. Remove and set aside.

  • 3

    In the same skillet, add finely chopped red onion and minced garlic. Sauté until the onion softens, about 3-4 minutes.

  • 4

    Add the fresh spinach to the skillet and cook until wilted. Incorporate the chopped tomato and stir for another 2 minutes.

  • 5

    Stir in the non-fat Greek yogurt to create a creamy texture, then gently fold in the paneer cubes ensuring they are well coated in the sauce.

  • 6

    Plate the creamy spinach paneer mixture alongside the roasted sweet potatoes. Adjust salt, pepper, and any fresh herbs as desired before serving.

Creamy Spinach Paneer with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Paneer with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Paneer with Roasted Sweet Potatoes

Enjoy a vibrant, nutrient-packed dish where warm, roasty sweet potatoes complement tender paneer cubes nestled in a rich, creamy spinach sauce accented with red onion, garlic, and fresh tomato. This wholesome dish brings a delightful mix of textures and a balanced blend of spices for a fulfilling meal.

NUTRITION

572kcal
Protein
34.6g
Fat
31.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

140g Paneer

100g Fresh Spinach

150g Sweet Potato

50g Non-fat Greek Yogurt

50g Red Onion

5g Garlic

50g Tomato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the sweet potato into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.

  • 2

    While the sweet potatoes roast, cut the paneer into cubes and lightly pan-sear in a non-stick skillet to develop a golden edge. Remove and set aside.

  • 3

    In the same skillet, add finely chopped red onion and minced garlic. Sauté until the onion softens, about 3-4 minutes.

  • 4

    Add the fresh spinach to the skillet and cook until wilted. Incorporate the chopped tomato and stir for another 2 minutes.

  • 5

    Stir in the non-fat Greek yogurt to create a creamy texture, then gently fold in the paneer cubes ensuring they are well coated in the sauce.

  • 6

    Plate the creamy spinach paneer mixture alongside the roasted sweet potatoes. Adjust salt, pepper, and any fresh herbs as desired before serving.