Recipe developed by: Renée Kohlman from Sweetsugarbean
A delicious and easy grain bowl loaded with crunchy mustard-roasted vegetables and chickpeas, fried halloumi and a creamy, savoury tahini sauce. Makes for tasty lunches and light dinners.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, combine the chickpeas, carrots, red onion, olive oil, mustard, and honey. Add generous pinches of salt and pepper. Toss to coat. Transfer to the prepared baking sheet and spread in an even layer. Roast for 20 minutes, turning once.
Meanwhile add the chopped kale and spices to the same mixing bowl. Season with salt and pepper. Add this to the roasted vegetables and stir well. Roast for another 10-15 minutes, until the kale is tender and slightly crisp around the edges. Remove from the oven.
While the vegetables are roasting in the oven, cook the quinoa or couscous according to package directions.
To make the tahini sauce: Whisk together the tahini, lemon zest, juice, and garlic. Whisk in the water until it is smooth and saucy. Season to taste with salt and pepper.
Too cook the halloumi: Heat a medium skillet over medium heat. Add the olive oil. Cook the cheese on each side for about 2 minutes until golden.
To serve the bowls: Divide the grains into bowls. Top with some of the roasted vegetables and chickpeas. Add slices of fried halloumi, drizzle with the tahini sauce. Garnish with fresh herbs and pomegranate seeds. Serve immediately, or keep the components in the refrigerator for up to 5 days and assemble as required.
Serving Size 1 grain bowl (335 g)
Servings 4
- Amount Per Serving
- Calories 660
- % Daily Value *
- Total Fat 47g73%
- Saturated Fat 16g80%
- Cholesterol 45mg15%
- Sodium 1180mg50%
- Potassium 664mg19%
- Total Carbohydrate 40g14%
- Dietary Fiber 9g36%
- Sugars 8g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, combine the chickpeas, carrots, red onion, olive oil, mustard, and honey. Add generous pinches of salt and pepper. Toss to coat. Transfer to the prepared baking sheet and spread in an even layer. Roast for 20 minutes, turning once.
Meanwhile add the chopped kale and spices to the same mixing bowl. Season with salt and pepper. Add this to the roasted vegetables and stir well. Roast for another 10-15 minutes, until the kale is tender and slightly crisp around the edges. Remove from the oven.
While the vegetables are roasting in the oven, cook the quinoa or couscous according to package directions.
To make the tahini sauce: Whisk together the tahini, lemon zest, juice, and garlic. Whisk in the water until it is smooth and saucy. Season to taste with salt and pepper.
Too cook the halloumi: Heat a medium skillet over medium heat. Add the olive oil. Cook the cheese on each side for about 2 minutes until golden.
To serve the bowls: Divide the grains into bowls. Top with some of the roasted vegetables and chickpeas. Add slices of fried halloumi, drizzle with the tahini sauce. Garnish with fresh herbs and pomegranate seeds. Serve immediately, or keep the components in the refrigerator for up to 5 days and assemble as required.