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Sweet potato, quinoa and haloumi bowl recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Create a vibrant and nutritious sweet potato, quinoa, and haloumi bowl bursting with flavor.
Ingredients:
  • 500g gold sweet potato, peeled, cut into 3cm pieces
  • 200g quinoa
  • 4 Free Range Eggs
  • 400g can chickpeas, rinsed, drained
  • 60ml olive oil
  • 60g pkt Baby Rocket
  • 180g haloumi, cut into 5mm-thick slices
  • 40.00 ml dry-roasted almonds, chopped
  • 62.50 ml mint leaves
Instructions:
  • Preheat the oven to 190°C and line a baking tray with baking paper. Spread the sweet potato in a single layer on the tray and spray with olive oil. Roast for 45 minutes, or until tender.
  • At the same time, combine quinoa and 3 cups (750ml) water in a large saucepan. Bring to a boil over high heat, then lower heat. Cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it steam for 10 minutes before serving.
  • Bring a saucepan of water to a boil, then gently add the eggs and cook for 7 minutes for semi-soft yolks or until desired doneness. Immediately cool the eggs under cold running water.
  • In individual bowls, portion out the quinoa and chickpeas. Drizzle with 2 tablespoons of oil and 2 tablespoons of lemon juice. Season to taste. Top with rocket and sweet potato.
  • Preheat a frying pan over medium heat. Lightly coat the haloumi with olive oil spray and cook for 2 minutes on each side until golden.
  • Combine the haloumi with the quinoa in the bowls, then drizzle with the remaining oil and lemon juice. Peel and halve the eggs before adding them to the bowls. Season to taste and garnish with almonds and mint.

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