Halloumi & Veggie Buddha Bowls
with Jasmine Rice & Crunchy Peanut Sauce
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Did you know that cheese is a mainstay in contemporary Korean cuisine? We’re winking to that culinary tradition with this vegetarian bowl, boasting a bounty of seared halloumi—definitely one of our favourite grilling cheeses, for its dense texture and creamy, salty flavour. With aromatic notes ranging from sweet hoisin to sesame by way of pan-roasted peanuts and ponzu, this nourishing meatless meal offers intriguing contrasts and new discoveries with every bite.
We will send you:
- 300g Carrots
- 1 Scallion
- 225g Gai lan (or yu choy)
- 157g Jasmine rice
- 15ml Ponzu lime sauce
- 25g Peanuts
- 15ml Toasted sesame oil
- 15ml Hoisin sauce
- 125g Halloumi
- 6.5g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)
Contains: Milk, Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Peeler
Sheet pan
Oil
Salt
Parchment paper
Total Fat
40 g
Saturated Fat
13 g
Sodium
2040 mg
Total Carb
93 g
Sugars
13 g
Protein
27 g
Fibre
9 g
Preparation
Cook the rice & toast the peanuts
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Toast the peanuts, 1 to 2 min., until golden brown. Transfer to a bowl and wipe out the pot. In the same pot, add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the peanuts and ½ the sesame oil. Fluff and set aside in a warm spot.
Roast the carrots
Peel and halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Arrange in a single layer and roast, flipping halfway, 15 to 18 min., until tender. Remove from the oven and drizzle with the remaining sesame oil. Set aside in a warm spot.
Mise en place
Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Rinse the halloumi and pat dry with paper towel; halve crosswise, then cut into ¼ inch slices. Remove the root end of the scallion; thinly slice, separating the white bottom and green top.
Sauté the gai lan
In a large pan, heat a drizzle of oil on medium. Sauté the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the gai lan and sauté, 3 to 4 min., until wilted; season with the remaining spices. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
Make the sauce
In a medium bowl, combine the ponzu, hoisin, remaining peanuts and 1 tbsp water (double for 4 portions); stir well.
Sear the halloumi & serve
In the reserved pan, heat a drizzle of oil on medium. Sear the halloumi, 1 to 2 min. per side, or until golden brown. Divide the rice between your bowls. Top with the carrots, gai lan and halloumi. Spoon the sauce over. Garnish with the green top of the scallion. Bon appétit!
