Day 3 - Eat the rainbow every week

Halloumi Bowl with Roasted Veggies and Sun-dried Tomatoes Dressing

Say hello to the irresistible, savory goodness of halloumi in today’s Buddha bowl. This one brings the perfect balance of salty halloumi cheese paired with colorful roasted veggies, all topped with a sun-dried tomato dressing that’s bursting with Mediterranean flavor. It’s a great vegetarian option packed with protein and healthy fats, and the mix of crunchy and chewy textures will make this bowl a highlight of your week.

Prep & Cook Time: 50 minutes

Serves 2

Source of fibre/protein

INGREDIENTS:

• 60g brown rice
• 200g halloumi, sliced
• 1/2 sweet potato, peeled and cut into bite-sized pieces
• 1 red pepper, deseeded and cut into bite-sized pieces
• 1 handful red cabbage, finely sliced
• 2 handfuls dark leafy greens (such as spinach, mangold, romaine lettuce)
• 3 tablespoons extra virgin olive oil
• pinch of sea salt and freshly ground black pepper

PREPARE THE DRESSING:

• 5 sun-dried tomatoes, drained and roughly chopped
• 100 ml plant-based milk (I used unsweetened almond milk), add more to make it smoother
• 10 gr cashews
• 1 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 garlic, minced
• 1 tsp olive oil
• pinch of sea salt

TO SERVE

• sprinkle of pumpkin seeds
• sprinkle of hemp seeds

METHOD:

1. Preheat the oven to 180C. Drizzle the chopped sweet potatoes and the red pepper with 2 tablespoons of extra virgin olive oil and season with sea salt and black pepper and toss to combine until everything is coated. Place all ingredients in a large baking tray and bake for 30-40 minutes, until the potato is tender. Once cooked, set aside to cool.
2. Place the cashews in a bowl and cover with boiled water for at least 10 minutes.
3. Place the brown rice into a medium saucepan with 300ml of water and a pinch of salt. Cover, place over medium heat and bring to a gentle simmer. Cook the rice according to the packet instructions. Allow to cool.
4. Heat up a grill pan on the stove. Slice the halloumi into 1,5 cm thick pieces and grill the slices on each side for 2-3 minutes, until charred. Allow to cool and cut them into bite-sized pieces.
5. In a food processor combine all the ingredients for the dressing and pulse, until smooth and creamy. You can add more plant-based milk, to make it even smoother, until you reach the desired consistency.
6. Drizzle the dark leafy greens with 1 tbsp of extra virgin olive oil and set aside. 
7. Place all the ingredients into a big bowl, sprinkle with pumpkin seeds and hemp seeds and pour the dressing over, gently tossing. Season to taste and enjoy.

Be sure to check in tomorrow for a new recipe that’s as tasty as it is nutritious!