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Broccolini + Halloumi Power Bowls

Servings: 4

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!