These hearty bowls characteristic roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an incredible vegetarian dinner! I’m so excited to share this recipe with you and hope the photographs communicate for themselves. This vibrant meal is nearly too scrumptious for phrases to seize.
The bowls are a very summary tackle Mexican fajitas, which usually characteristic strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the facet. These roasted fajita veggies provide comparable taste and texture.
Halloumi cheese hails from Cyprus, an island nation within the Mediterranean—far, distant from Mexico! I like halloumi as a result of it provides a salty, creamy, chewy and virtually meat-like texture as soon as roasted. I’ve used it rather than bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast within the oven concurrently on separate pans.
When you can completely serve these parts with tortillas, I felt that the flavors shined extra over black beans and cilantro-lime rice. The recipe for that part comes from my cookbook, Love Actual Meals. Strive the Grilled Veggie Skewers with Avocado Chimichurri Sauce on web page 160 as soon as it’s grilling climate outdoors!
Methods to Make Fajita Veggie and Halloumi Bowls
This recipe requires a number of parts, all easy to make. It’s an orchestrated dinner with time in between to work on the following part, and it’s one hundred pc well worth the effort. You’ll discover the total recipe beneath, however right here’s the way it comes collectively.
- Preheat the oven and convey a big pot of water to boil over excessive warmth for the rice.
- Slice the peppers and onion into strips, conserving the chunks of onion intact as greatest you may. Drizzle them with with olive oil and sprinkle with spices, then bake them on the center rack for quarter-hour.
- As soon as the pot of water is boiling, pour within the rice. Let it boil for half-hour. Then, drain the rice and return it to the pot, coated, to steam whereas we put together the remainder. (This methodology yields completely cooked brown rice, each time).
- In the meantime, on one other baking sheet, drizzle the halloumi with olive oil and sprinkle it with non-compulsory chipotle powder (for smoky taste and a few warmth).
- As soon as the timer goes off for the peppers, take away them from the oven, stir and redistribute. While you try this, place the pan of halloumi on the highest rack.
- After 10 minutes, stir and flip the cheese, transferring any browning items extra towards the center for even cooking. Proceed baking the cheese and peppers till they’re golden on the sides, about 5 extra minutes.
- Whereas the peppers are scorching out of the oven, drizzle lime juice on prime. To complete the rice, fluff it with a fork, then stir in chopped cilantro, lime juice, and salt. Gently stir within the black beans.
- Assemble the bowls and luxuriate in.
Watch Methods to Make These Veggie Bowls
Serving Options
This recipe is a well-balanced meal by itself. Relying in your most popular composition, you may find yourself with some additional beans and rice leftover like I did. The leftovers are nice with crispy fried eggs, scorching sauce and avocado.
For an appetizer, attempt tortilla chips with this Creamy Avocado Dip or my fast crimson salsa (or this chipotle salsa variation for smoky taste).
For cocktails, you may’t go mistaken with my favourite margaritas. Or in the event you love mezcal, attempt the Contemporary Mezcalitas. For bubbly refreshment, make Ranch Waters or Basic Mojitos.
When you’d prefer to serve this dish with a inexperienced salad, attempt my Mexican Inexperienced Salad with Jalapeño-Cilantro Dressing, or make a simplified model of it.
Extra Recipes to Get pleasure from
When you love this recipe, I extremely advocate these Mexican-inspired meals as effectively:
Please let me understand how your bowls prove within the feedback! I like listening to from you.
Fajita Veggie and Halloumi Bowls
- Creator:
- Prep Time: quarter-hour
- Cook dinner Time: 45 minutes
- Complete Time: 1 hour
- Yield: 4 bowls 1x
- Class: Dinner
- Methodology: Roasted and cooked
- Delicacies: Mexican
- Weight loss plan: Vegetarian
These hearty bowls characteristic roasted fajita veggies and halloumi cheese over beans and rice. This recipe is an incredible vegetarian dinner! Recipe yields 4 hearty bowls or 6 medium bowls.
Scale
Substances
Bell peppers and onion
- 3 bell peppers (crimson, orange or yellow)
- 1 medium crimson onion
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon advantageous salt
- 10 twists of freshly floor black pepper
- 2 tablespoons lime juice
Halloumi
- ½ pound or extra* halloumi cheese
- ½ tablespoon olive oil
- ¼ teaspoon chipotle powder or smoked paprika (non-compulsory, for warmth)
Rice, beans, and toppings
- 1 cup long-grain brown rice or brown basmati rice, rinsed effectively
- 2 tablespoons chopped recent cilantro
- 2 tablespoons lime juice
- ½ teaspoon advantageous salt
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- Topping ideas: Contemporary cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, bitter cream
Directions
- Preheat the oven to 425 levels Fahrenheit. Line two massive, rimmed baking sheets with parchment paper. Convey a big pot of water to boil over excessive warmth for the rice.
- Slice the peppers and onion into ½-inch broad lengthy strips, conserving the chunks of onion intact as greatest you may.
- Place the peppers and onion on one ready baking sheet. Drizzle them with the olive oil, chili powder, cumin, garlic powder, salt and pepper (save the lime juice for later). Toss till all the substances are flippantly coated, then prepare them in a good layer throughout the pan. Rearrange any single onion items from the outer edges to the inside of the pan, as they have a tendency to burn in any other case. Bake the peppers and onions on the center rack for quarter-hour.
- As soon as the pot of water is boiling, pour within the rice. Give the combination a short stir and let it boil for half-hour, lowering the warmth if essential to stop overflow. Drain the rice, return it to the pot, cowl, and let it relaxation for 10 minutes off the warmth.
- In the meantime, flippantly pat the halloumi dry. Slice the halloumi lengthwise into items ¼ to ½ inch thick, then reduce or tear the slabs into small, bite-sized items about 1-inch lengthy. On the remaining baking sheet, drizzle the halloumi with ½ tablespoon olive oil and sprinkle throughout with the non-compulsory chipotle powder. Toss till flippantly coated, and prepare them in a good layer.
- As soon as the timer goes off for the peppers, take away them from the oven, stir and redistribute. Once more transfer any single onion items to the center, then return the baking sheet to the oven. While you try this, place the pan of halloumi on the highest rack.
- After 10 minutes, stir and flip the cheese, transferring any browning items extra towards the center. Return it to the oven for as much as 5 extra minutes, conserving a detailed eye on it because the cheese tends to brown shortly towards the tip. Proceed baking the pepper combination till the peppers and onions are tender and deeply caramelized. They’re usually executed across the time that the halloumi is completed.
- Whereas the peppers are scorching out of the oven, drizzle the lime juice on prime and stir to mix. Season to style with further salt and pepper.
- To complete the rice, fluff it with a fork, then stir within the cilantro, lime juice, and salt. Add the black beans and gently stir to mix. Cowl till you’re able to serve.
- To assemble, divide the rice between 4 bowls, adopted by the pepper combination and cheese. End with any desired toppings, and luxuriate in heat. Leftovers preserve effectively within the fridge, coated, for as much as 4 days.
Notes
*Halloumi amount: The halloumi I purchase is usually offered in sealed packages which are roughly ½ pound in weight. If potential, discover one which’s on the higher finish nearer to 0.6 kilos (10-ish ounces) so you will have loads of cheese.
Make it dairy free/vegan: You would omit the halloumi and double the beans for extra protein. Or, whereas it’s positively not the identical factor, you’ll probably take pleasure in my baked tofu rather than the halloumi. Add chipotle powder or smoked paprika (see recipe for portions) for some spice. For a unique dairy-free possibility, change the cheese with crispy fried eggs.
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