My boys are obsessed with poke bowls, so tonight I’m whipping up this delicious Halloumi Poke Bowl just for them! Look at all those fresh ingredients – they’re gonna love the crispy halloumi and the creamy avocado slices!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of My Recipes with Halloumi.
Halloumi Poke Bowl
Servings: 1
Ingredients
- 6 Slices Pissourkotiko Goat & Sheep Halloumi , Charalambides Christis
- Handful Edamame Beans , boiled
- ½ Avocado , sliced
- Handful Baby Spinach Leaves
- 1 Zucchini , cut in spirals
- 1 Carrot , cut in spirals
- 1 Cup Cooked Quinoa
- 4 Cherry Tomatoes , halved
- 1 Cucumber , thinly sliced
- 1 Radish , thinly sliced
- Few Black Olives
- 1 Boiled Egg , halved
- ½ tsp Sweet Chili Flakes
- ½ Sesame Seeds
- 1 tbsp Fresh Parsley , leaves picked
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 6 tbsp Dijon Vinaigrette
- ¼ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Take a non-stick frying pan, preferably with griddles and place on medium/low heat. A minute later drizzle the oil and allow to heat up. Add the halloumi slices and cook until nicely charred, 2-3’ per side, remove from the pan and keep aside.
- We build our bowl in a decorative way by adding next to each other the:– Edamame– Spinach– Quinoa– Carrots– Zucchini
- Drizzle half the vinaigrette and add on top of them the:– Halloumi slices (on top of the edamame)– Avocado slices (on top of the spinach)– Cherry Tomatoes– Egg– Olives– Radishes– Cucumber (on top of the quinoa)
- Season with the salt and pepper, sprinkle the chilli flakes and sprinkle the sesame seeds to garnish and add the parsley. Serve the remaining vinaigrette on the side.
Video
Slice the Halloumi
and cook until nicely charred.
Cut the zucchini in spirals
as well as the carrot
and thinly slice the cucumber.
Thinly slice the radish,
cut in half the cherry tomatoes,
cut in half the egg,
Build the bowl in a decorative way by adding next to each other the Edamame,
– Spinach
– Quinoa
– Carrots
– Zucchini
spinach
quinoa,
the carrots
zucchini,
the halloumi,
slice the avocado
drizzle with half the vinaigrette,
add the avocado
the cherry tomatoes,
the egg
the olives,
the radish,
the cucumber,
season with salt & pepper,
sprinkle the chilli flakes
and the sesame seeds,
add the parsley
and serve next to the remaining vinaigrette.
