Halloumi-Pomegranate Grain Bowl
Quinoa tabbouleh dressed in pomegranate dressing and topped with grilled halloumi, maple roasted carrots, tangy pickled cabbage, and topped with a buttermilk-avocado sauce.
Ingredients
Prepare the Quinoa Tabbouleh
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Quinoa, cooked 10 cups
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Parsley, flat-leaf, fresh, chopped 2 cups
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Tomatoes, chopped 3 cups
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Mint, fresh, chopped 0.75 cup
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Onion, Red, brunoise 1.5 cups
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Onions, green, sliced 0.75 cup
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Cucumber, diced 2.5 cups
Prepare the Pomegranate Dressings
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Lemon Zest 1 Tbsp
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Garlic, minced 1 Tbsp
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Pomegranate Juice 4 Tbsp
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Olive oil 0.5 cup
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Salt and Pepper, to taste
Prepare Roasted Carrots
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Carrots, bias cut 4 cups
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Olive oil 0.25 cup
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Maple syrup 3 Tbsp
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Salt 1.5 tsp
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Chili Flakes 0.5 tsp
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Nigella Seeds or Black Sesame Seeds 2 tsp
Prepare Pickled Cabbage
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Red cabbage 8 cups
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Vinegar, white 1 cup
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Water 0.5 cup
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Sugar 0.5 cup
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Salt 4 tsp
Prepare Buttermilk-Avocado Sauce
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Garlic, minced 1 Tbsp
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Lemon Zest 1 Tbsp
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Avocados, mashed 1 cup
Assemble Bowl and Garnish
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Halloumi, sliced 32 oz
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Pomegranate seeds 0.75 cup
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Parsley, flat-leaf, fresh, chopped 1 cups
Preparation
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Prepare the Quinoa Tabbouleh
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Combine the quinoa, parsley, tomatoes, mint, red onion, green onion, and cucumber.
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Prepare the Pomegranate Dressings
- Combine Hellmann's® Creamy Ranch, lemon zest, garlic, and pomegranate juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.
- Add ‘Pomegranate Dressing’ to Quinoa Tabbouleh, combine well, cover and refrigerate until ready to use.
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Prepare Roasted Carrots
- Combine carrots, olive oil, maple syrup, salt, chili flakes, and nigella seeds in a bowl.
- Roast carrots on a lined baking sheet at 425°F, for 10-12 minutes, or until tender.
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Prepare Pickled Cabbage
- Shred the red cabbage.
- Bring together in a saucepan the vinegar, sugar, water and salt to boil. Stir until sugar dissolves.
- Pour mixture over cabbage; stir to combine. Cover and let stand for 1 hour. Drain.
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Prepare Buttermilk-Avocado Sauce
- Combine Hellmann's® Creamy Ranch, garlic, Hellmann's® Real Mayonnaise, lemon zest, and avocado in a bowl. Mix until consistency is smooth.
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Assemble Bowl and Garnish
- Prepare Halloumi by searing sliced in a non-stick sauté pan, until browned on both sides.
- Build bowl by dividing components for 10 portions and add dressed quinoa mixture topped with carrots, pickled cabbage, halloumi, parsley, pomegranate seeds and a dollop of Buttermilk-Avocado sauce.