1.5M views · 88K reactions | Sticky halloumi & harissa chickpea wellness bowl Just the ultimate combination. Ready in under 10 minutes and perfectly prepable with a balance of protein, healthy fats and all the key vitamins and minerals we need to feel our best. 360kcal and 18g protein per bowl. You will need to make 4 bowls. Feel free to wait to add the avocado/ cook the halloumi until you are ready to eat. All other ingredients will hold for 4+ days 1 tin chickpeas, drained 1 tbsp Harrisa paste 1 tsp garlic granules 1 jar jalapeños 1 pot hummus of choice Handful spinach 2 handfuls of cherry tomatoes, cut in 1/2 1 medium avocado, diced Pomegranate seeds 250g block halloumi Chilli flakes Honey Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) If making your own pickled red onion, peel and finely slice and add to a saucepan. Nearly submerge with white wine vinegar then completely submerge with extra water, add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. In a pan sweat the chickpeas with 1 tbsp Harrisa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes. #healthyfood #healthylifestyle #dinnerideas #dinnerrecipes #mealprep #healthydinner #lunchideas | Emily English | Facebook
Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing
Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing This wholesome bowl is packed with roasted vegetables, hearty chickpeas, and a sweet and tangy maple Dijon tahini dressing, making it a nutrient-rich, plant-based meal. Ingredients: 1 cup chickpeas, cooked 1 sweet potato, diced 1 zucchini, diced 1 red pepper, diced 2 tbsp olive oil 1 tbsp maple syrup 1 tbsp Dijon mustard 2 tbsp tahini Instructions: Roast vegetables and chickpeas with olive oil at 400°F for 25 minutes. Mix maple syrup, Dijon mustard, and tahini for the dressing. Drizzle dressing over the roasted veggies and chickpeas and serve.