Halloumi Nourish Bowl with Lemon Tahini Dressing

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.