Chipotle Chickpea & Honey Halloumi Rice Bowl
Chipotle Chickpea & Honey Halloumi Rice Bowl
Ingredients
For the Chipotle Chickpeas
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons chipotle and red pepper paste
For the Honey Halloumi
- 250 g halloumi cheese, sliced into 1 cm thick pieces
- 2 tablespoons honey
For the Avocado Dressing
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowl Assembly
- 250 g wholegrain rice, cooked (microwave pouch for speed)
- 1/2 cucumber, diced
- 150 g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Prepare the wholegrain rice according to package instructions. If using a microwave pouch, heat it now.
⏱️ 2 min
- 2
For the chipotle chickpeas: In a medium pan, combine the drained and rinsed chickpeas with the chipotle and red pepper paste. Stir well to coat. Heat over medium heat for 1-2 minutes, stirring occasionally, until warmed through and fragrant.
⏱️ 3 min
- 3
For the honey halloumi: Heat a non-stick pan over medium-high heat. Add the sliced halloumi and cook for 2-3 minutes per side, until golden brown and slightly crispy. Drizzle with honey and cook for another 30 seconds, flipping once, until the honey is caramelized and coats the halloumi.
⏱️ 7 min
- 4
For the avocado dressing: In a small bowl, mash the ripe avocado. Add the lime juice, water, salt, and black pepper. Mix until smooth, adding more water if needed to reach a pourable consistency.
⏱️ 3 min
- 5
Assemble the bowls: Divide the cooked wholegrain rice among 4 serving bowls. Top each with a portion of the chipotle chickpeas, honey halloumi, diced cucumber, halved cherry tomatoes, and sliced red onion.
⏱️ 3 min
- 6
Drizzle generously with the avocado dressing and garnish with fresh chopped coriander before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chickpea & Honey Halloumi Rice Bowl
For the Chipotle Chickpeas
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons chipotle and red pepper paste
For the Honey Halloumi
- 250 g halloumi cheese, sliced into 1 cm thick pieces
- 2 tablespoons honey
For the Avocado Dressing
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons water, or more, to reach desired consistency
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowl Assembly
- 250 g wholegrain rice, cooked (microwave pouch for speed)
- 1/2 cucumber, diced
- 150 g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Prepare the wholegrain rice according to package instructions. If using a microwave pouch, heat it now.
⏱️ 2 min - 2
For the chipotle chickpeas: In a medium pan, combine the drained and rinsed chickpeas with the chipotle and red pepper paste. Stir well to coat. Heat over medium heat for 1-2 minutes, stirring occasionally, until warmed through and fragrant.
⏱️ 3 min - 3
For the honey halloumi: Heat a non-stick pan over medium-high heat. Add the sliced halloumi and cook for 2-3 minutes per side, until golden brown and slightly crispy. Drizzle with honey and cook for another 30 seconds, flipping once, until the honey is caramelized and coats the halloumi.
⏱️ 7 min - 4
For the avocado dressing: In a small bowl, mash the ripe avocado. Add the lime juice, water, salt, and black pepper. Mix until smooth, adding more water if needed to reach a pourable consistency.
⏱️ 3 min - 5
Assemble the bowls: Divide the cooked wholegrain rice among 4 serving bowls. Top each with a portion of the chipotle chickpeas, honey halloumi, diced cucumber, halved cherry tomatoes, and sliced red onion.
⏱️ 3 min - 6
Drizzle generously with the avocado dressing and garnish with fresh chopped coriander before serving.
⏱️ 2 min