Halloumi Buddha Bowl
A vibrant and wholesome bowl combining roasted sweet potatoes, pearl barley, fresh cabbage, and crispy halloumi, drizzled with a tangy peanut lime dressing.
Ingredients
Grains
- 200 g Pearl Barley
Vegetables
- 300 g Sweet Potato (cut into medallions)
- 1 Red Cabbage Red Cabbage (shredded)
- 25 g Coriander (leaves only)
- 250 g Halloumi (cut into strips)
- 2 Red Chilli Red Chilli (sliced and chopped)
- 2 Lime Lime (juiced and zested)
- 2 tbsp Smooth Peanut Butter
Oils & Seasonings
- Olive Oil Olive Oil (for roasting and frying)
- Salt Salt (to taste)
- Black Pepper Black Pepper (to taste)
Instructions
- Cook pearl barley in boiling water for 50 mins until tender.
- Roast sweet potato slices in olive oil, salt, and pepper at 180°C for 30 mins.
- Shred cabbage, chop coriander, and slice and chop chillies. Massage cabbage with lime juice.
- Fry halloumi in a little oil until golden, about 2 mins per side.
- Mix lime juice, zest, peanut butter, chopped chilli, boiling water, salt, and pepper to make dressing.
- Assemble bowls with barley, sweet potato, cabbage, coriander, halloumi, and drizzle with dressing. Garnish with sliced chillies.
Notes
For extra flavor, add a sprinkle of sesame seeds or a squeeze of extra lime.