Name: Roasted Vegetable and Chickpea Grain Bowls with Halloumi and Tahini Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup can (540 mL) chickpeas, drained and rinsed; 4 carrots, peeled and diced; 1 small red onion, diced; 2 Tbsp olive oil; 1 Tbsp grainy Dijon mustard; 1 tsp honey; ½ bunch kale, stems removed and chopped into large pieces; 2 garlic cloves, sliced; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp red pepper flakes; salt and pepper to taste; 1 cup uncooked quinoa or couscous; ½ cup tahini; 1 lemon, zested and juiced; 1 garlic clove, finely minced; ½ cup water; salt and pepper to taste; 1 Tbsp olive oil; 250 g halloumi cheese, sliced into 1/4-inch thick pieces; fresh mint, cilantro or parsley; pomegranate seeds

Ingredients

Roasted Vegetables:

1 cup can (540 mL) chickpeas, drained and rinsed

4 carrots, peeled and diced

1 small red onion, diced

2 Tbsp olive oil

1 Tbsp grainy Dijon mustard

1 tsp honey

½ bunch kale, stems removed and chopped into large pieces

2 garlic cloves, sliced

1 tsp ground cumin

1 tsp ground coriander

¼ tsp red pepper flakes

salt and pepper to taste

1 cup uncooked quinoa or couscous

Tahini Sauce:

½ cup tahini

1 lemon, zested and juiced

1 garlic clove, finely minced

½ cup water

salt and pepper to taste

To serve:

1 Tbsp olive oil

250 g halloumi cheese, sliced into 1/4-inch thick pieces

fresh mint, cilantro or parsley

pomegranate seeds

Instructions

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.