lunch
Chipotle chickpea & honey halloumi rice bowl
Info
Sweet, spicy chickpeas star in this quick, healthy rice bowl. Coated in our Chipotle & Roasted Red Pepper Paste and paired with creamy avocado dressing, honey-glazed halloumi, crunchy veg, and wholegrain rice, it’s an easy, colourful, protein- and fibre-rich meal with plenty of gut-friendly plants.Ingredients
Method
Ingredients
For the dressing:
- 1 ripe avocado
- 2 tbsp natural or Greek yogurt
- ½ lime
- Small handful coriander
For the slaw:
- 1 carrot, peeled into ribbons
- Handful shredded red cabbage
- ¼ red onion, finely sliced
- 2 tbsp rice vinegar
Other:
- 1½ tins chickpeas (approx. 350g)
- 1–2 tbsp chipotle paste, depending on strength (I used Bart’s chipotle and red pepper paste, and used 60g, but most are more concentrated as they don’t have the red pepper element)
- 1 block (200–220g) halloumi, sliced
- 2–3 tbsp honey
- 250g cooked rice (I used wholegrain and a microwave pouch for ease)
Method
1. Make the dressing by adding the avocado, yogurt, lime and coriander to a blender with a generous pinch of salt and a dash of water - start with about 25ml. Blend until you have a smooth sauce that’s a loose yogurt consistency. Add more water until reaches the desired result.
2. Prepare the carrot, cabbage and onion for the slaw and add them to a small bowl. Add the vinegar and a pinch of salt. Mix well and set aside.
3. Add the chickpeas (with a little of their stock/liquid) to a frying pan or saucepan. Add the chipotle paste and cook on a low temperature until hot through.
4. While they cook, in another pan, cook the halloumi. Heat a frying pan to a high heat before adding the halloumi cheese. Cook for few minutes until golden brown then flip over. Once golden on both sides, turn the temperature down a bit and add the honey and a dash of water, about 25ml. Move/flip the halloumi until it’s covered in the bubbling honey.
5. Assemble two bowls with the rice, slaw, chipotle chickpeas and halloumi. Finish by spooning over the dressing. Dig in.
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