By: Looey Tremblay

Halloumi and Roasted Veggie Buddha Bowl

Tags: Buddha bowl, recipe

Chef Looey says: “This is a delicious vegetarian meal which can be switched up for meat eaters by adding some roasted chicken to the recipe. If you’ve never tried halloumi, you’ll fall in love with this thick Mediterranean cheese – perfect for frying and grilling.”

Ingredients (Double for 4 servings)
250g President’s Choice Halloumi (Halloom Semi-Soft Unripened Cheese)
170 g Collard Greens
200g Tri-Coloured Carrots
2 Zucchinis
1 Green Onion
1 cup Rice (Red Rice or Basmati Rice)
15ml Kikkoman Ponzu Lime Sauce
25g Peanuts
15ml Toasted Avocado Oil
15ml President’s Choice Honey Hoisin Stir-fry Sauce
Korean Spice Blend*

You’ll Need
• Baking Sheet
• Large Pan
• Medium Pot
• Mortar & Pestle
• Oil
• Parchment Paper
• Rice Cooker
• Salt
• Vegetable Peeler

1. Preheat Oven and Rev Up the Rice Cooker
Preheat the oven to 450 degrees Fahrenheit. Cook 1 cup rice in rice cooker (double for 4 servings).
2. Prep and Toast the Peanuts
Shell the peanuts; remove the seed coats from the peanut kernels; lightly crush in mortar & pestle. Drizzle avocado oil in a medium pot and toast the peanuts on medium-high heat for 1 to 2 minutes until they are golden brown. Add half the toasted peanuts to the cooked rice and let sit.
3. Toast the Sesame Seeds for the Korean Spice Blend*
Toast 1 TSBP sesame seeds. Add 1 TBSP brown sugar; ½ TSP Sea Salt; ¼ TSP Powdered Ginger; Black Pepper to Taste. Stir.
4. Roast the Zucchini and Carrots
While the rice is cooking, wash the zucchini and carrots. Score the zucchini lengthwise and then cut into medallions. Peel and halve the carrots lengthwise. Toss the zucchini and carrots with some oil; and season with ½ of the Korean Spice Blend. Arrange the carrot halves and zucchini medallions in a single layer on parchment paper. Bake for 15 to 18 minutes.

                                                  

5. While the Veggies are Roasting
Cut off the roots of the collard greens and give the leaves and stems a good dunking in a bowl of cold water. Rinse until you don’t see any dirt or sand in the bottom. Cut out the tough stems and cut the leaves into 1-inch pieces. Rinse the halloumi, patting dry with a paper towel. Cut into ¼” slices (the halloumi should be about the size of a domino). Wash the green onion, cut off the root, and thinly slice, separating the green from the white.
6. Sauté the Collard Greens
Sauté the white part of the onion in oil on medium heat for 30 seconds to a minute. Add the collard greens and sauté, stirring occasionally, for 3 to 5 minutes until the collard greens wilt. Season with the remaining Korean Spice Blend. Transfer to a bowl and cover with a tea towel to retain warmth.
7. It’s Time to Add Some Crunch to the Recipe
In a medium-size bowl, combine the hoisin sauce, the ponzu sauce, the remaining toasted peanuts and 1 TBSP water (double for 4 servings). Mix the ingredients together.

                                                 
8. Char the Halloumi and Serve
Heat 1 ½ TBSP of oil on medium, add the halloumi and char, 1 to 2 minutes per side, or until golden brown. Spoon rice into serving bowls; top with the zucchini and carrots, collard greens, and charred halloumi. Ladle crunchy peanut sauce over the Buddha Bowl. Garnish with the green tops of the onion.
Bon appetit!