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!