Halloumi & Veggie Buddha Bowls with Jasmine Rice & Crunchy Peanut Sauce

DF
Vegetarian

fresh ingredients

IN THE KIT

  • 4 oz
    halloumi cheese
  • 4 oz
    carrots
  • 4 oz
    pak choi
  • 2 oz
    red cabbage
  • 8 oz
    peanut hoisin sauce
  • 6 oz
    jasmine rice
  • 2 oz
    ginger/onion/garlic/sesame oil blend
  • 1 oz
    sesame seeds
  • 2 oz
    edamame
  • 2 oz
    green onion
  • 1 oz
    ponzu

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

2 small plates

Small bowl

Large skillet

Peeler

Sheet pan lined with parchment/foil 

12 oz measured water 

cook along

INSTRUCTIONS

Prep

Preheat the oven to 450°F;

Peel & half carrots lengthwise;

Core & thinly slice cabbage;

Roughly chop pak choi;

Thinly slice green onion, separating white & green parts;

Rinse the halloumi & pat dry with paper towel; halve crosswise, then cut into ¼ inch slices.

1Roast Carrots

On a lined sheet pan, toss carrots with a drizzle of oil, pinch of salt & pepper. Arrange in a single layer & roast, flipping halfway, 15 to 18 min, until tender.

2Make Rice

In a small pot, combine rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.

3Make Aromatic Rice Base

Heat skillet over medium high heat. Add ½ the ginger/garlic blend & let look for 30 seconds. Add white parts of onion, continue to cook for another 30 seconds. Remove from skillet, place in small bowl. 

4Cook Veggies

Add other ½ of ginger/garlic blend. Add cabbage & pak choi, cook for 5-7 minutes until just tender. If skillet gets too dry during the cooking process, add splashes of water. Remove from pan, place on plate. 

5Sear Halloumi & Warm Sauce

In the same skillet, heat a drizzle of oil on medium. Sear the halloumi, 1 to 2 min per side, or until golden brown. Remove halloumi from skillet, place on veggie plate. Add peanut sauce & warm over low heat to desired temperature. 

6Finish Rice & Serve

Add aromatic rice base to cooked rice, mix through well. 

Divide the rice between your bowls. Top with the carrots, cabbage, pak choi, halloumi. Spoon the sauce over. Garnish with green onion, edamame & sesame seeds. Bon appétit!