Protein Boost | Spicy Tandoori-Roasted Veggie Nourish Bowls with Halloumi
Sweet Potatoes, Quinoa & Cucumber-Cilantro Salsa
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. That feeling when you need some midweek meatless inspiration? This multifaceted meal is lined with fluffy dots of quinoa, the super-wholesome grain of the Incas. Each bowl hosts rib-sticking chunks of sweet potatoes and Brussels sprouts slathered in tandoori paste, and roasted until the texture is just-soft and the flavours are deep-sealed. Pause for refreshment with a scoop of cucumber, cilantro and scallion salsa, or a dip into the creamy raita topping.
We will send you:
- 450g Sweet potatoes
- 200g Brussels sprouts
- 1 Bunch of cilantro
- 1 Scallion
- 3 Cucumbers
- 30ml Red wine vinegar
- 95g Red & white quinoa
- 10ml Tandoori paste
- 60g Garlic-cucumber yogurt (raita)
- 125g Halloumi
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Sulphites
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
28 g
Saturated Fat
12 g
Sodium
1850 mg
Total Carb
123 g
Sugars
21 g
Protein
36 g
Fibre
15 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, the tandoori paste, spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the cucumbers. Thinly slice the scallion crosswise. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a medium bowl, make the cucumber salsa by combining the vinegar, cucumbers, chopped cilantro, ⅔ of the scallion and S&P.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the quinoa between your bowls. Top with the halloumi, vegetables, cucumber salsa and raita. Garnish with the remaining scallion and cilantro. Bon appétit!
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