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This recipe is adapted from The Forest Feast Road Trip, available on Amazon, by Erin Gleeson, an artist and cookbook author who lives with her family in Northern California.Â
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RECIPE: Halloumi Bowls
- Yield: Serves 4
Description
To me, this is vegetarian comfort food. It’s a warming bowl of hearty vegetables topped with halloumi, a thick, salty, satisfying cheese that can be fried without melting.
Ingredients
Scale
- 8 ounce halloumi, sliced
- 4 carrots, cubed
- 1 large red onion, cubed
- 3 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon chili powder
- Scallions and cilantro, chopped
- Salt and pepper
Instructions
- Fry the halloumi in a pan with 1 tablespoon olive oil until golden and crispy, about three minutes on each side. Remove from pan and set aside.Â
- Add the rest of the ingredients to the pan and sute 15 to 20 minutes, covered, stirring occasionally, until squash is fork-tender and slightly golden.Â
- Add the halloumi back into the pan for the last two minutes, just to reheat. Serve over rice in bowls and top with scallions and cilantro.
