Crispy Chickpea Halloumi Bowl

This vibrant bowl combines textures and flavors, with crispy chickpeas and grilled halloumi standing out against a luscious base of hummus, accompanied by roasted sweet potatoes, fresh avocado, and a drizzle of mint yogurt dressing. The pomegranate and pumpkin seeds offer a gorgeous crunch while the pickled beetroot adds a zing!

Ingredients

• For the Bowl:

  • 1 can chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and diced
  • 200g halloumi cheese, sliced
  • 1 ripe avocado
  • Pomegranate seeds for garnish
  • Pumpkin seeds for garnish
  • Pickled beetroot slices
  • Raw beetroot, thinly sliced (for garnish)
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Ground cumin
  • Chili powder

• For the Hummus:

  • 1 can chickpeas, drained and rinsed
  • 2-3 tbsp tahini
  • 2-3 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • Salt to taste
  • Water as needed for consistency

• For the Mint Yogurt Dressing:

  • 200g Greek yogurt (or plant-based yogurt)
  • Handful of fresh mint, chopped finely
  • Juice of 1 lime
  • Pinch of salt

Cooking Instructions

1. Prepare the Hummus:

   • In a blender or food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, and salt. Blend until smooth, adding water as needed to achieve your desired consistency. Set aside.

2. Roast the Sweet Potatoes:

   • Preheat your oven to 200°C (400°F). Toss the diced sweet potato with olive oil, ground cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized, flipping halfway through.

3. Crispy Chickpeas:

   • While the sweet potatoes roast, pat the rinsed chickpeas dry with a paper towel. Toss them with olive oil, chili powder, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for about 20-30 minutes or until crispy, shaking the pan halfway.

4. Grill the Halloumi:

   • Heat a non-stick or grill pan over medium-high heat. Grill the halloumi slices for about 2-3 minutes on each side until they get golden brown grill marks.

5. Quenelle the Avocado:

   • Halve the avocado and remove the pit. Scoop each half out gently using a spoon. To create quenelles, use a tablespoon to shape the avocado into oval shapes. You can also slice the avocado if you prefer.

6. Mint Yogurt Dressing:

   • In a bowl, combine the Greek yogurt, chopped mint, lime juice, and a pinch of salt. Mix well.

7. Assemble Your Bowl:

   • Start with a generous scoop of hummus as the base. Top with roasted sweet potatoes, crispy chickpeas, grilled halloumi, and sliced or quenelled avocado. Garnish everything with pomegranate seeds, pumpkin seeds, pickled beetroot, and raw beetroot slices. Drizzle with mint yogurt dressing.

Flavor Profile

This bowl is an explosion of flavors and textures. The creamy hummus pairs beautifully with crispy chickpeas and grilled halloumi, while the sweet notes from roasted sweet potatoes balance the zesty avocado and mint yogurt dressing. The bursts of pomegranate and earthy crunch of pumpkin seeds create a harmonious and satisfying dish.

Let me know if you'd like to make any alterations to this recipe or if you need any further assistance! Enjoy making your Crispy Chickpea & Halloumi Bowl!