Harissa Halloumi Rainbow Bowls with Garlic Hummus Dressing

Colorful veggie bowls with tender basmati rice, quick-pickled red onions, harissa-spiced pan-fried halloumi, crunchy carrots and cabbage, creamy avocado, and a garlicky hummus dressing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all produce.

Step 2

Prep: Add 2 1/2 cups water and 1 tsp salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut halloumi into 1/4-inch thick slices. Rinse halloumi slices, then pat dry with paper towels. Peel, then mince or grate garlic.

Step 3

Cook rice: Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Step 4

While rice cooks, cook edamame.

Step 5

Make dressing: Add hummus, mayo, remaining vinegar and 1/2 tsp garlic to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.

Step 6

Cook halloumi: Whisk together 1 tbsp Harissa Spice Blend and 2 tbsp oil in a large bowl. Set aside. Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Pan-fry until golden-brown, 2-3 min per side. Remove the pan from heat and transfer halloumi to the large bowl with harissa oil. Toss to coat.

Step 7

Finish and serve: Fluff rice with a fork. Toss cabbage with 2 tbsp hummus dressing in a medium bowl. Divide rice between bowls, then top with carrots, cabbage, cucumber, edamame and harissa halloumi. Drizzle remaining hummus dressing over top.