Mediterranean Halloumi Buddha Bowl

Mediterranean halloumi buddha bowl

Mediterrean Halloumi Buddha Bowl

I'm always making loads of buddha bowl lunches, throwing together whatever I have in the fridge! This is one of my favourites!

Method

 

Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, then decrease to maintain a gentle simmer.

Cook, uncovered until the quinoa has absorbed all of the liquid, about 10 to 12 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, leave to cool.

While the quinoa steams, cut the halloumi into about 1cm thick slices and grill in a dry nonstick griddle pan over medium heat for 2-3 minutes per side or until golden in colour.

Remove from the pan and set aside. Assemble bowls by placing quinoa and the bottom of the bowls and arranging the rest of the ingredients, get creative with it! 

 

Ingredients

1 cup / 180g Quinoa, rinsed and drained in a mesh sieve


2 cups / 500 ml vegetable or bone broth, or water


1/2 Cucumber, thinly sliced


1 packet Heritage Cherry tomatoes, rinsed and cut in half


1 Avocado, sliced


2 packets / 500g Halloumi, goat and sheep milk preferably


1/2 Red Onion, thinly sliced


1 cup Kalamata olives, pitted


Lemon slices to serve


Check out her blog for her herby avocado Sauce Recipe to pair with this!


Serves: MAKES FOUR SERVINGS


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