Halloumi Nourish Bowl with Lemon Tahini Dressing
Halloumi Nourish Bowl with Lemon Tahini Dressing
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
20m
Serves
4
Is there anything better than a nourish bowl? The combination of a whole grain, protein source, plenty of veggies and a delicious sauce or dressing is satisfying, healthy and provides endless options for variety. The base of these nourish bowls is brown rice, but can easily be substituted with whatever grain you have on hand – quinoa, bulger and barley all work well! The dressing is rich and creamy from the tahini but feels light and fresh from the lemon.
Dinner
Gluten-Free
Vegetarian
Ingredients
1 cup
Uncooked Brown Rice
400 g
Asparagus
1/2 Tbsp
Avocado Oil
1 large
Cucumber
1 255g pack
Grape Tomatoes
1 250g package
Halloumi
1/2 cup
Tahini
1
Lemon
3
Garlic Cloves
finely minced
3 Tbsp
Water
1/2 tsp
Sea Salt
divided
1/4 tsp
Black Pepper
divided
Instructions
1
Preheat oven to 425-degrees F. Prepare brown rice as directed on the package.
2
Drizzle asparagus with avocado oil, salt and pepper and roast on a baking sheet for 12-15 minutes.
3
Prepare rest of vegetables. Halve cherry tomatoes and slice cucumbers in half lengthwise and then into half-moon slices.
4
Cut the halloumi into ¼-inch-thick slices. Heat a frying pan on medium and drizzle with oil. Add the halloumi and cook for 1-2 minutes per side, until golden brown.
5
Prepare the lemon tahini dressing. In a medium bowl combine the tahini, zest of ¼ of the lemon, juice from the entire fresh lemon (approx. ¼ cup), water and grated garlic. Whisk together. Add additional splashes of water as needed to thin out. Season with salt and pepper.
6
To serve, divide the brown rice (or alternative grain) between serving bowls. Top with the asparagus, cherry tomatoes, cucumber and halloumi. Drizzle with as much of the lemon-tahini dressing as you would like. Enjoy!
7
Substitutions: Substitute brown rice for quinoa, bulger, barley or chickpea or cauliflower rice. Substitute halloumi for crumbled feta or goat’s cheese. Easily change up the veggies in this recipe. Substitute roasted broccoli or brussels sprouts for the asparagus, and swap zucchini for the cucumber and bell peppers for the cherry tomatoes.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
