Roast Vegetable Nourish Bowl with Halloumi

Roast Vegetable Nourish Bowl with Halloumi

CategoryDifficultyBeginner

Roast Vegetable Nourish Bowl with Halloumi: Although a little more time consuming, this colourful, nourishing bowl of goodness will not disappoint.

Prep Time20 minsCook Time20 mins
 1 Butternut Pumpkin Half (cut into cubes)
 250 g Baby Beetroot (cut into wedges)
 100 g Wild Rocket
 250 g Cherry Tomatoes
 1 Broccoli (florets cut off)
 250 g Halloumi (cut into cubes)
 100 g Pine Nuts
 2 ½ cups Brown Rice
 1 tsp Salt and Pepper
 2 tbsp Olive Oil
 1 Lemon (juiced)
 5 tsp Basil Pesto
1

Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.

2

Toss the pumpkin with 1tbs of the olive oil and a pinch of salt and pepper. Lay evenly on baking tray. Add the beetroot wedges to the other baking tray. Place in oven.

3

Bring a large saucepan to the boil with 5 cups of water add in the rice and cover with lid, turning the heat down to simmer. Stir occasionally to ensure rice is not sticking to the pan.

4

Place broccoli florets in a microwave safe dish with a dash of water and steam for five minutes. Add broccoli and whole cherry tomatoes to the baking trays (now is a good time to turn the pumpkin over to make sure it becomes evenly golden).

5

Place a medium sized frying pan on medium heat with the remaining olive oil. Place the halloumi on the pan and let cook for 1-2 minutes each side. remove from heat and sprinkle lemon juice over.

6

When rice is no longer crunchy and vegetables are lightly crisp and golden remove from heat. Add rice to serving plates, then distribute the vegetables evenly. Add halloumi, pine nuts and rocket to the bowls. Serve each dish with a teaspoon of basil pesto and any remaining lemon juice.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 518
% Daily Value *
Total Fat 23.2g36%
Total Carbohydrate 48g16%
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 Butternut Pumpkin Half (cut into cubes)
 250 g Baby Beetroot (cut into wedges)
 100 g Wild Rocket
 250 g Cherry Tomatoes
 1 Broccoli (florets cut off)
 250 g Halloumi (cut into cubes)
 100 g Pine Nuts
 2 ½ cups Brown Rice
 1 tsp Salt and Pepper
 2 tbsp Olive Oil
 1 Lemon (juiced)
 5 tsp Basil Pesto

Directions

1

Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.

2

Toss the pumpkin with 1tbs of the olive oil and a pinch of salt and pepper. Lay evenly on baking tray. Add the beetroot wedges to the other baking tray. Place in oven.

3

Bring a large saucepan to the boil with 5 cups of water add in the rice and cover with lid, turning the heat down to simmer. Stir occasionally to ensure rice is not sticking to the pan.

4

Place broccoli florets in a microwave safe dish with a dash of water and steam for five minutes. Add broccoli and whole cherry tomatoes to the baking trays (now is a good time to turn the pumpkin over to make sure it becomes evenly golden).

5

Place a medium sized frying pan on medium heat with the remaining olive oil. Place the halloumi on the pan and let cook for 1-2 minutes each side. remove from heat and sprinkle lemon juice over.

6

When rice is no longer crunchy and vegetables are lightly crisp and golden remove from heat. Add rice to serving plates, then distribute the vegetables evenly. Add halloumi, pine nuts and rocket to the bowls. Serve each dish with a teaspoon of basil pesto and any remaining lemon juice.

Roast Vegetable Nourish Bowl with Halloumi