Roasted Vegetable and Halloumi Grain Bowl
Nutrition per serving
Protein per 100 kcal: 3.9g · Energy from macros: 16% protein / 42% carbs / 42% fat
Ingredients
- 150g quinoa (dry), rinsed
- 1 medium courgette, diced
- 1 small sweet potato, peeled and diced
- 1 red pepper, sliced
- 1 red onion, cut into wedges
- 150g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 200g halloumi, cut into thick slices
- 3 tbsp olive oil, for the dressing
- Juice of 1 lemon
- 1 small garlic clove, finely chopped
- 1 handful fresh parsley, chopped
- 1 tsp honey (optional)
Instructions
Heat the oven to 200°C. Toss the courgette, sweet potato, pepper, onion and cherry tomatoes with the olive oil, smoked paprika, salt and pepper, and spread in a single layer on a parchment-lined baking tray.
While the vegetables roast, put the rinsed quinoa in a pot with 300ml water and a pinch of salt, bring to a boil, cover, lower the heat and cook for 12-15 minutes until the water is absorbed, then take off the heat, rest for 5 minutes and fluff with a fork.
Roast the vegetables for 20-25 minutes until tender and lightly charred at the edges, turning once halfway through.
Just before serving, fry the halloumi slices in a dry hot pan for 1-2 minutes per side until golden and crisp.
Whisk the dressing olive oil, lemon juice, garlic, half the parsley and honey if using with a pinch of salt and pepper until smooth.
Divide the quinoa between two bowls, top with the roasted vegetables and halloumi slices, drizzle over the dressing and remaining parsley, and serve at once.
