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Broccolini + Halloumi Power Bowls 🥦🥣🧄
Have you ever tried halloumi cheese? I will admit that I hadn’t until recently…I noticed it was on sale at my local grocer so decided it was time to try it out!
Halloumi is a traditional Cypriot semi-soft, white, salty (briney) cheese made from a mixture of goat’s and sheep’s milk, and lately I’ve noticed halloumi made from cow’s milk. Its texture is described as rubbery and squeaky when cold, but it becomes soft when heated. It has a high melting point so it cooks and crisps up nicely when pan-fried.
Definitely worth a try if you can find it on sale and you’re looking for something new to create for an interesting meatless Monday meal!
➡️ Homemade Pesto Recipe
4 servings
Ingredients:
- 2 Tbsps olive oil or avocado oil, divided
- 16 ounces fresh broccolini, ends trimmed
- 2 sweet bell peppers, seeded and chopped into bite-sized pieces
- 3 fresh garlic cloves, pressed
- 8 ounce block sheep milk halloumi cheese, sliced
- 2 cups cooked quinoa
- 4 Tbsps pine nuts
- 4 Tbsps homemade pesto sauce
- fresh lemon wedges to serve
Instructions:
Place the broccolini and sweet pepper in a high-rimmed skillet or pan with a lid, over medium heat. Add in 1/4 cup water and cover with the lid. Allow your veggies to steam for 4 minutes, or until just tender.
While the pan is still on the heat, carefully remove the lid. Add in the garlic and drizzle with 1 Tablespoon of oil.
Continue to cook for 1-2 minutes, until the veggies are garlic-infused. Set vegetables aside on a plate.
In the same preheated skillet add the remaining 1 Tablespoon of oil.
Cook your sliced halloumi until golden-brown on both sides, around 2-3 minutes per side.
Divide your cooked quinoa equally among 4 bowls. Top with your garlic veggies, halloumi, and a tablespoon of pesto sauce on each.
Sprinkle the bowls with the pine nuts.
Note: keep refrigerated for up to 3 days.
Enjoy!
💚Rachel
Ingredients
- 2 Tbsps olive oil or avocado oil, divided
- 16 ounces fresh broccolini, ends trimmed
- 2 sweet bell peppers, seeded and chopped into bite sized pieces
- 3 fresh garlic cloves, pressed
- 8 ounce block sheeps milk halloumi cheese, sliced
- 2 cups cooked quinoa
- 4 Tbsps pine nuts
- 4 Tbsps homemade pesto sauce
- fresh lemon wedges to serve
Instructions
- Place the broccolini and sweet pepper in a high rimmed skillet or pan with a lid, over medium heat. Add in 1/4 cup water and cover with the lid. Allow your veggies to steam for 4 minutes, or until just tender.
- While the pan is still on the heat, carefully remove the lid. Add in the garlic and drizzle with 1 Tablespoon of oil.
- Continue to cook for 1-2 minutes, until the veggies are garlic-infused. Set vegetables aside on a plate.
- In the same preheated skillet add the remaining 1 Tablespoon of oil.
- Cook your sliced halloumi until golden-brown on both sides, around 2-3 minutes per side.
- Divide your cooked quinoa equally among 4 bowls. Top with your garlic veggies, halloumi, and a tablespoon of pesto sauce on each.
- Sprinkle the bowls with the pine nuts.
- Note: keep refrigerated for up to 3 days.
- Enjoy!
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