I’ve decided that one of my favorite things is throwing a bunch of things into a bowl and making delicious combinations like this zucchini beet salad and sun-dried tomato chickpea salad. I mean, I really like bowls that keep you interested, play with different flavors and textures, and are jam-packed with goodies.
This has so many delicious treats in it that just combine to one bowl of amazingness! Can I get an AMEN for Halloumi?! Omg if you guys don’t know about it, halloumi is the most delicious fry-able cheese that gets soft and squeaky and utterly delicious. It has a salty taste and can be fried to a golden brown perfection.
This is a really great #meatlessmonday meal or you can meal prep all the elements of this salad like the chickpeas and butternut squash to have in your fridge and throw in a bowl for lunches throughout the week.
I LOVE all the fun flavors in this. I can’t wait for you to give it a try!
Recipe
Butternut Squash Halloumi Budda Bowl
This Butternut Squash Halloumi Buddha Bowl is perfect for your #meatlessmonday dinner!! It’s full of delicious, hearty vegetables and flavor!
Ingredients
Buddha Bowl:
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 tablespoon avocado oil
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 butternut squash, peeled and cut in 1/2 inch cubes
- 8 oz. Halloumi cheese, sliced
- 7 oz. spring greens
- 1/8 cup hemp hearts
- 1/8 cup dried cranberries
Dressing:
- 1 avocado
- 1/4 cup whole milk yogurt
- 1 handful cilantro
- 2 large garlic cloves
Instructions
- Preheat oven to 400F.
- Toss the chickpeas with avocado oil paprika, chili powder, and sea salt.
- Transfer them to a lined baking sheet and roast in the oven for 15 minutes.
- Sauté the butternut squash cubes in avocado oil stirring frequently until golden brown, about 15 minutes.
- When done cooking, place the squash cubes on plate lined with a paper towel and set aside.
- Sprinkle the butternut squash cubes with the sea salt.
- Fry the Halloumi by placing the slices in a pan over medium heat with 1 tablespoon avocado oil.
- Cook for about three minutes and then flip when golden brown to fry the other side for an additional three minutes.
- While the veggies are cooking, make the dressing.
- Place the avocado, yogurt, cilantro, and garlic cloves in a food processor and process until smooth.
- I transferred the dressing to a bag so I could cut off the corner and squeeze it out onto the salad.
- In individual bowls, or one large bowl, add the greens, butternut squash, chickpeas, and top with the slices of Halloumi.
- Sprinkle with hemp hearts and dried cranberries.
- Drizzle each bowl with the avocado cilantro dressing.
Tips
- Makes 2 large servings.
Nutrition Info:
- Serving Size: 2
Enjoy this delicious bowl of goodies!! xo
Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden! P.S. I couldn’t rate this recipe for some reason.
Aw I’m so happy you enjoyed it!! Love butternut squash!! xo
This was fabulous!! We used spinach instead of spring greens and we roasted our squash. I also only had dried cherries so I used those instead of cranberries. The dressing is amazing and the halloumi?! Well, I love halloumi!
Hallouumi is the best!! I’m so happy you loved the fall flavors in this dish and the cherries sound DE-lish!! xo