Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi
Roasted Almonds & Lemon-Parsley Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Spring is a season of regeneration, celebration and vege-nation! Plant-based cooking has the power to leave you feeling invigorated and comforted. Ratatouille, a French touchstone, takes centrestage in these quinoa-lined bowls. The unmistakable elements are tender eggplant, zucchini and sweet pepper, and they get deeply delicious when roasted with garlic and sun-dried tomato pesto. Amp up the protein with oven-roasted almonds, and turn up the charm with a lemon, parsley and shallot vinaigrette.
We will send you:
- 30ml Sun-dried tomato pesto
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 1 Lemon
- 1 Green zucchini
- 1 Eggplant
- 1 Sweet pepper
- 25g Almonds
- 95g White quinoa
- 125g Halloumi
Contains: Amandes, Noix de cajou, Lait, Sulfites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
49 g
Saturated Fat
14 g
Sodium
1220 mg
Total Carb
79 g
Sugars
15 g
Protein
32 g
Fibre
10 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut crosswise into thirds. Large-dice the eggplant and sweet pepper. Mince the garlic. On a lined sheet pan, toss the zucchini, sweet pepper and eggplant with a drizzle of oil and S&P. Roast, stirring halfway, 13 to 15 min., until almost tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Finish the vegetables & roast the almonds
When the vegetables are almost tender, remove from the oven and add the garlic and pesto; toss well. Add the almonds (roughly chop if whole) and roast, 3 to 5 min., until the vegetables are tender and the almonds are toasted.
Make the vinaigrette & season the quinoa
Meanwhile, juice the lemon. Halve, peel and mince the shallot. Roughly chop the parsley leaves and stems. In a small bowl, combine the lemon juice, shallot, ½ the parsley, 2 tbsp oil (double for 4 portions) and S&P. To the pot of quinoa, add ½ the vinaigrette; stir well.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the quinoa between your bowls. Top with the halloumi and vegetables. Drizzle with the remaining vinaigrette. Garnish with the almonds and remaining parsley. Bon appétit!
