Entrees, Vegetarian, Whole30 MealsRaquel Hazletthalloumi, fried halloumi, chimichurri, chimichurri sauce, fridge foraging, random meals, quarantine cooking, quarantine meals, quarantine dinners, vegetarian, vegetarian dinner, vegetarian dinners, whole30, whole 30, whole30 dinners, vegetarian whole30, vegetarian whole30 recipes, veggie bowl, vegan, vegan bowl, vegetarian bowlComment

Veggie Bowl with Halloumi and Chimichurri

Entrees, Vegetarian, Whole30 MealsRaquel Hazletthalloumi, fried halloumi, chimichurri, chimichurri sauce, fridge foraging, random meals, quarantine cooking, quarantine meals, quarantine dinners, vegetarian, vegetarian dinner, vegetarian dinners, whole30, whole 30, whole30 dinners, vegetarian whole30, vegetarian whole30 recipes, veggie bowl, vegan, vegan bowl, vegetarian bowlComment
Veggie Bowl with Halloumi and Chimichurri

VEGGIE BOWL w/ FRIED HALLOUMI & CHIMICHURRI😍

What is one thing all your random fridge veggies have in common? They can all be made WAY better with a lil cheese and chimichurri. I first made this a few years ago as a fridge clean out and have loved it so much I now intentionally buy ingredients to make it🔥 I mean, roasted veggies + zingy chimichurri + fried cheese?? Match made in heaven😍 You’re gonna wanna make this ASAP! (Can be made vegan or Whole30 by omitting the cheese).

If you’re not familiar with Halloumi, it’s an unripened cheese with a high melting point, which makes it perfect for grilling. It gets crisp on the outside and slightly melted in the middle, and is a delicious additional to this bowl! It also makes a great meat substitute because of its texture.

Serves 2-3.

Ingredients:

For the Veggie Bowl:

  • 1 sweet potato, peeled and chopped into 1” cubes

  • 1 red onion, thinly sliced

  • 4 oz cherry tomatoes, sliced in half

  • 1 avocado, cut into chunks

  • 8 oz halloumi cheese, sliced into ½” pieces (omit for vegan or substitute for fried eggs for Whole30)

  • 1 tsp ancho chili powder

  • 1 tsp garlic powder

  • Salt and pepper to taste

  • 2 tbsps olive oil

  • 1 tbsp avocado oil

For the Chimichurri Sauce:

  • 1 bunch of cilantro (approx 3oz)

  • 2 tsps red chili flakes

  • 1 tbsp red wine vinegar

  • Juice from 1 large lemon

  • ⅓ cup olive oil

  • 3 cloves garlic, minced

  • Salt to taste

Directions:

For the Veggie Bowl:

  • Preheat the oven to 425 degrees.

  • Add sweet potatoes, sliced red onions, olive oil, chili powder, garlic powder, salt and pepper to a lined baking tray and mix until well coated.

  • Roast at 425 for 20-25 minutes or until sweet potato is tender.

  • For the chimichurri, chop the cilantro very fine, stems and leaves.

  • Transfer to a bowl and add the red wine vinegar, chili flakes, lemon juice, olive oil, and salt and pepper.

  • Taste and adjust for seasonings.

  • With about 5 minutes to go on the sweet potatoes, heat a cast iron or other skillet to high heat.

  • Once hot, add in the avocado oil. 

  • Add the halloumi cheese in a single layer and cook undisturbed for 1-2 minutes on each side until golden brown. If the cheese doesn’t release from the pan easily, it’s not ready to be flipped.

  • Repeat until all cheese has been cooked.

  • To assemble the bowls, add the roasted sweet potato and onion to a bowl with the cherry tomatoes and avocado. Top with the cheese and a drizzle of chimichurri sauce. Enjoy!

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