Cajun Spiced Rice and Roasted Sweet Potato
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Cajun Spiced Rice and Roasted Sweet Potato

Cajun Spiced Rice and Roasted Sweet Potato

with Peas, Soured Cream and Greek Style Cheese

Our Cajun Spiced Rice and Roasted Sweet Potato is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

1 unit(s)

Sweet Potato

150 grams

Basmati Rice

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

15 grams

Vegetable Stock Paste

(Contains Celery)

120 grams


1 unit(s)


50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

30 grams


½ tsp


300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1 tbsp



Nutritional information

Energy (kJ)3219 kJ
Energy (kcal)769 kcal
Fat26.8 g
of which saturates15.9 g
Carbohydrate112.9 g
of which sugars28 g
Protein20.1 g
Salt2.84 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Baking Tray


Get Prepped

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add half the butter (see pantry for amount) and allow to melt.

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.

Roast the Sweet Potato

Meanwhile, chop the sweet potato into 2cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Meanwhile, once the onion has softened, add the sugar (see pantry for amount) and half the garlic to the onion. Stir together and cook for 1 min more.

Bring on the Rice

Stir the rice into the onion and garlic until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Make your Cajun Sauce

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Cook until fragrant, 1-2 mins.

Lower the heat to medium, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Meanwhile, cut the lime into wedges.

Finishing Touches

Once the sauce has thickened, stir the peas, cooked rice, honey and remaining butter (see pantry for both amounts) into the frying pan.

Add a good squeeze of lime juice from a lime wedge and stir through the rice.

Once roasted, stir the sweet potato through the rice. Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too dry.

Serve Up

When everything's ready, share the Cajun spiced rice between your bowls.

Crumble over the Greek style salad cheese and top with a drizzle of soured cream.

Serve any remaining lime wedges alongside.