Carb-Wise: Seared Halloumi, Carrot & Roasted Sweet Potato Bowls
with Fresh Poppy Seed-Orange Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
The sunshiny sweetness of fresh orange and the delicate prickle of poppy seeds lend this supper-worthy vegeterian bowl a cheerful air. It’s composed from layer upon layer of delicious elements, starting with rounds of roasted sweet potatoes—fine slices look more elegant and cook more quickly. Added to that is seared halloumi cheese with its squeaky, salty qualities, baby greens and toasted sunflower seeds. Juicy orange segments and a grainy mustard vinaigrette set it on its way.
We will send you:
- 450g Sweet potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Nantes carrots
- 1 Orange
- 15ml Whole-grain mustard
- 25g Sunflower seeds
- 15ml Apple cider vinegar
- 125g Halloumi
- 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
14 g
Sodium
1950 mg
Total Carb
99 g
Sugars
26 g
Protein
30 g
Fibre
14 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Thinly slice the sweet potatoes crosswise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and crispy.
Mise en place
Meanwhile, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the segments, reserving the juice. Halve the carrots lengthwise; thinly slice crosswise on an angle. In a small bowl, make the vinaigrette by combining the orange juice, vinegar, mustard, 2 tbsp oil (double for 4 portions) and the remaining spices.
Toast the sunflower seeds
In a large pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl and season with S&P. Wipe out and reserve the pan.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In the reserved pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the salad & serve
In a large bowl, combine the baby greens, carrots, orange segments, ½ the vinaigrette and S&P. Divide the sweet potatoes between your plates. Top with the salad and halloumi. Drizzle with the remaining vinaigrette. Garnish with the sunflower seeds. Bon appétit!
