Halloumi Quinoa Buddha Bowl

Erica Sheehan of Homespun

5 from 1 vote

Print Recipe

Prep Time 15 mins

Cook Time 20 mins

Servings servings

Calories 426 kcal

Ingredients

For the Dressing

3 tbsp plain Greek yogurt or plain coconut yogurt for dairy free
½ cup fresh basil
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp Homespun Chicory Root Syrup
1 Pinch sea salt to taste

Everything Else

3 slices sweet potato roasted, 3– 4 slices per bowl
1/2 cup quinoa cooked grain of choice per bowl, we love quinoa
3 slices halloumi fried, 3 to 4 slices per bowl for serving*
1 handful kale 1 large handful of sauteed or steamed greens per bowl; here we used kale
1 tbsp pickled onion 1-2 spoons of pickled onions per bowl
½ avocado 1/2 an avocado per bowl to serve
1 tbsp nuts 1 - 2 tbsp of nuts or seeds to serve

Instructions

Place all ingredients for the dressing into a jug if using a hand blender or into your mini chopper or blender base. Blend for a few minutes until smooth and beautifully bright and green. Season to taste with salt. This will keep in the fridge for up to three days.
Load up bowls with sweet potato, quinoa, halloumi and greens. Top with avocado, pickled onion, seeds and/nuts and drizzle with dressing.
Serve with ample extra dressing on the side!

Notes

Tip: To make pickled onions, thinly slice 2 -3 red onions, place into a glass container, cover with apple cider vinegar and add 2 – 3 tbsp of Homespun Chicory Root Syrup to taste. Mix everything up and leave to sit for at least 20 minutes or overnight. Will keep in the fridge for up to one week in a sealed container!

*You could also use some diced feta or crumbled goats cheese

Nutrition

Calories: 426kcalCarbohydrates: 36gProtein: 11gFat: 28gSaturated Fat: 4gCholesterol: 1mgSodium: 61mgPotassium: 612mgFiber: 7gSugar: 1gVitamin A: 2251IUVitamin C: 26mgCalcium: 103mgIron: 3mg