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:
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1 sweet potato, peeled and chopped into 1” cubes
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1 red onion, thinly sliced
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4 oz cherry tomatoes, sliced in half
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1 avocado, cut into chunks
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8 oz halloumi cheese, sliced into ½” pieces (omit for vegan or substitute for fried eggs for Whole30)
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1 tsp ancho chili powder
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1 tsp garlic powder
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Salt and pepper to taste
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2 tbsps olive oil
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1 tbsp avocado oil
For the Chimichurri Sauce:
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1 bunch of cilantro (approx 3oz)
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2 tsps red chili flakes
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1 tbsp red wine vinegar
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Juice from 1 large lemon
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⅓ cup olive oil
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3 cloves garlic, minced
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Salt to taste
Directions:
For the Veggie Bowl:
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Preheat the oven to 425 degrees.
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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.
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Roast at 425 for 20-25 minutes or until sweet potato is tender.
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For the chimichurri, chop the cilantro very fine, stems and leaves.
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Transfer to a bowl and add the red wine vinegar, chili flakes, lemon juice, olive oil, and salt and pepper.
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Taste and adjust for seasonings.
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With about 5 minutes to go on the sweet potatoes, heat a cast iron or other skillet to high heat.
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Once hot, add in the avocado oil.
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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.
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Repeat until all cheese has been cooked.
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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!