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Veg and halloumi grain bowls with tahini sauce
A delicious and easy grain bowl topped with a creamy and savoury tahini sauce.
YIELDS
4
TO
6
Ingredients
Grain Bowl
- 1 can (540 ml) chickpeas, drained and rinsed
- 3 to 4 carrots, peeled and diced
- 1 red onion, diced
- 1 tablespoon grainy Dijon mustard
- 1 1/2 teaspoons honey
- Olive oil
- Salt and pepper
- 200 to 250g halloumi, diced
- 1/2 bunch kale, chopped
- 2 garlic cloves, thinly sliced
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 cup quinoa or couscous
Tahini Sauce
- 1 lemon, zested and juiced
- 1 garlic clove, finely minced
- 1/2 cup tahini
- 4 to 8 tablespoons water
- Cumin, to taste
Serve
- Fresh mint, basil, or cilantro
- Sliced chili, if desired
Directions
Grain Bowl
- Heat your oven to 400ºF.
- Add the chickpeas to a large bowl along with the carrots and red onion. Add in the mustard, honey, and two tablespoons of olive oil. Season with salt and pepper and toss well to combine. Transfer the chickpea and carrot mixture onto a large sheet pan and roast for 20 minutes.
- Meanwhile, add the halloumi, kale, and garlic to the bowl along with the cumin, coriander, cayenne, and another tablespoon or two of olive oil. Season with salt and pepper and toss well to combine and evenly coat.
- Remove the pan from the oven, stir the carrots and chickpeas, and add on the greens and halloumi. Continue roasting for 10 to 15 minutes until the kale is tender and slightly crisp around the edges and the halloumi is lightly golden brown.
- Meanwhile, prepare the quinoa or couscous according to the package directions.
Tahini Sauce
- Make the sauce by stirring together the lemon zest, lemon juice, and garlic. Add in the tahini along with 4 tablespoons of water and whisk to combine, adding more water a tablespoon at a time until the mixture is saucy. Season with salt, pepper, and cumin and set aside.
Serve
- Divide the grains over plates or into resealable containers and top with the roasted veg and halloumi.
- Spoon over the sauce and garnish with fresh herbs and sliced chilli, if using. Serve immediately or cover and transfer to the fridge for up to five days. Enjoy cold or reheat in the microwave for a week’s worth of lunches!
