Haloumi Buddha Bowl

Ingredients:

Bowl

  • 1/2 broccoli

  • 50g farro or quinoa

  • 1 cup frozen edamame beans or peas

  • 2 handfuls of baby spinach

  • 200g haloumi

  • 1/2 tsp curry powder

  • 1/4 tsp turmeric

  • 1 tsp olive oil

  • 1 cucumber, thinly sliced

  • 1-2 Tbsp Tahini Dressing

Directions:

1. Bring a pot of salted water to a rolling boil on high heat.

2. Cut broccoli into small florets and set aside.

3. Once water is boiling, add farro/quinoa and simmer for 15-20 minutes, or until tender with a slight bite. Add broccoli and edamame for final 4 minutes of cook time, until bright green and tender. Drain, return to pot with spinach. Stir and keep warm.

4. Pat haloumi dry and thinly slice. Toss in spices. Heat oil in large frypan on medium-high heat. Cook haloumi for 2-3 minutes on each side, or until golden and soft.

5. Thinly slice cucumber.

6. Serve farro/quinoa and greens topped with haloumi, cucumber and tahini dressing.

Serves 2. Ready in 20 minutes. Vegetarian. Veg - 3+ SERVES PER PERSON

NUTRITION INFORMATION Average Quantity Per Serving

Energy 2465 kJ | 589 kcal | Protein 39.5 g | Fat, Total 34.9 g | Saturated Fat 18.7 g | Carbohydrate 28.9 g | Sugar 6.3 g | Sodium 1316 mg

This recipe features in the My Food Bag Diabetes friendly cookbook.

Claire Meirelleslunch, dinner, mains