Winter Hot Honey Halloumi Bowl

Name: Winter Hot Honey Halloumi Bowl
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 1 1/2 cups cooked brown rice; 1 small butternut squash, peeled and diced; Olive oil; 1 (14 oz) can chickpeas, rinsed and drained; 1/2 tsp garlic salt (can sub garlic powder); 1 tsp paprika; 5 oz spinach; 1-2 medium/large shallots, thinly sliced; 1 tsp sumac; Red wine vinegar; Olive oil; 5 oz halloumi, cut into 1-inch slices; Hot honey; 1/2 cup Greek yogurt; 1 1/2 tbsp Dijon mustard; 1/2 Bosc pear, finely grated with a microplane; 2 tbsp white wine vinegar; 1 tbsp olive oil; salt to taste; pepper to taste

7 steps

Prep:30minCook:5min

Updated at: Sun, 21 Jan 2024 18:09:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories894.7 kcal (45%)

Total Fat40.6 g (58%)

Carbs106.7 g (41%)

Sugars25.6 g (28%)

Protein37.5 g (75%)

Sodium2981.5 mg (149%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare your rice, if you haven’t already. Preheat oven to 425 F.

Step 2

2. Start by preparing the quick pickled shallots. Add shallots to a small bowl along with sumac. Add red wine vinegar until shallots and submerged, and set aside to marinate.

Step 3

3. Add squash and chickpeas to a baking sheet (using 2 seperate ones, if needed). Toss the butternut squash in a drizzle of olive oil and a pinch of salt and pepper. Toss the chickpeas in a drizzle of olive oil, garlic salt, and paprika. Place both in the oven, annd bake for around 25-30 minutes or until chickpeas are crispy and squash is soft.

Step 4

4. While squash and chickpeas are baking, prepare the sauce by whisking together ingredients in a small bowl until smooth.

Step 5

5. Prepare the spinach by heating a drizzle of olive oil in a large pan on medium heat. Sauté for 3-4 minutes until wilted. Remove from pan, and use the same pan to cook your halloumi.

Step 6

6. Prepare the hot honey halloumi by heating up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 2-3 minutes on each side until halloumi is golden brown.

Step 7

6. When everything is ready, add the rice as your base, and then add the butternut squash, chickpeas, spinach, and hot honey halloumi. Top with the yogurt mustard pear sauce and sumac pickled shallots. Serve warm. You may have extra sauce, so save for later!