Butternut, Falafel & Halloumi-Pomegranate Salsa Bowls

Butternut, Falafel & Halloumi - Pomegranate Salsa Bowls

There's not all that much cooking involved in these Butternut, Falafel & Halloumi-Pomegranate Salsa Bowls, but that's kind of the point. When it's been a long day, the last thing I want to be doing is fussing too much over dinner, but at the same time I don't want to eat something too 'fast' that will make me feel 'bleh' and even worse about my day.

These bowls are easy, healthy and filling, plus they're meat-free. Could these bowls become your next Meat Free Monday go-to recipe? I hope so. Plus the preparation to make these bowls is minimal, it goes something like this:

  1. Whack the oven on and chop some stuff up.
  2. Bang the butternut squash in the oven.
  3. Go chill out / have a shower / do some exercise for half an hour or so. 
  4. Come back, turn the hob on for a whole two minutes while you fry the halloumi.
  5. Whack everything into bowls. EAT. 
  6. Pack any leftovers for your lunch tomorrow.
  7. Immediately feel better about your day because you've eaten healthily, you've already got lunch packed for tomorrow and you even had time to chill out in between. Well done you. 


Utensils: Chopping board, sharp knife, oven tray / roasting dish, mixing bowl, non-stick frying pan.

Top Tip: Want to make these bowls with some meat involved? Try roasting some chicken in the same spices as the butternut squash for a Moroccan chicken version of these bowls. Not a fan of falafel but want to keep these bowls meat-free? You could try doubling up the halloumi, using Quorn or tofu, or roasting some additional vegetables (e.g. peppers, mushrooms, courgettes, aubergines, for example) alongside the butternut squash.

INGREDIENTS
Moroccan Roasted Butternut Squash
  • 1 butternut squash, peeled and chopped into 1cm chunks 
  • 1 teaspoon ras el hanout
  • 1 teaspoon oregano
  • 1/2 teaspoon chilli flakes
  • Olive oil, salt and pepper


Halloumi, Tomato & Pomegranate Salsa
  • 1/2 red onion, roughly diced
  • 100g cherry tomatoes
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon mint, finely chopped 
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chilli flakes
  • Seeds from half a pomegranate
  • Salt and pepper to taste
  • 225g halloumi, cut into 1/2cm slices


Accompaniments
  • 200g ready-made falafel (or you could make your own)
  • A small bag of salad leaves
  • A small pack of ready-made coleslaw (or you could make your own)


Serves: 2 (with enough leftovers for someone to take to work for lunch the next day).

METHOD

1. Preheat the oven to 200°C (180°C fan). Peel, slice in half and remove the seeds from the butternut squash. Chop the butternut squash into 1cm chunks and throw into a large mixing bowl with the ras el hanout, oregano, chilli flakes, salt, pepper and a generous drizzle of olive oil. 

2. Toss the butternut squash in the oil and spices, then spread out in a single layer on an oven tray or roasting dish. While you're waiting for the oven to heat up, do the rest of the prep.

3. Roughly dice the red onion, quarter the cherry tomatoes, chop the coriander and mint, and pop everything into a small bowl with the olive oil, balsamic vinegar and chilli flakes. Add the seeds from half a pomegranate and give the bowl a good mix. Set to one side for later. 

4. Once the oven is hot, roast the butternut squash for 30-45 minutes until well coloured, turning every 15 minutes or so to ensure the squash roasts evenly. Go off and live your life while you're waiting for the squash to cook. 

5. When the butternut squash is nearly ready, slice the halloumi into 1/2cm slices and heat a non-stick frying pan over a medium-high heat. Once the pan is hot, add the halloumi slices and fry for a minute or two on each side until well coloured. Once done, add the halloumi slices to the pomegranate salsa bowl and give it a good stir. 

6. When the butternut squash and halloumi is ready, assemble your bowls. Add a handful of salad, a couple of pieces of falafel and a spoonful of coleslaw to each bowl. Finish the bowls with the roasted butternut squash, halloumi, tomato and pomegranate salsa. Dig in!

Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Make sure to pack your leftovers for an easy, healthy work lunch. 
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