{"id":42016,"date":"2024-02-27T16:32:03","date_gmt":"2024-02-27T22:32:03","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=42016"},"modified":"2024-08-30T00:23:40","modified_gmt":"2024-08-30T05:23:40","slug":"fajita-veggie-halloumi-bowls","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/fajita-veggie-halloumi-bowls\/","title":{"rendered":"Fajita Veggie & Halloumi Bowls"},"content":{"rendered":"\n

\"Vegetarian<\/p>\n

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice.<\/strong> This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.<\/p>\n

The bowls are a very<\/em> abstract take on Mexican fajitas,<\/strong> which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.<\/p>\n

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs<\/a>. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.<\/p>\n

\"halloumi<\/p>\n

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice<\/a>. The recipe for that component comes from my cookbook, Love Real Food<\/a>. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!<\/p>\n

\"halloumi<\/p>\n

How to Make Fajita Veggie and Halloumi Bowls<\/h2>\n

This recipe requires several components, all simple to make. It’s an orchestrated dinner with time in between to work on the next component, and it’s 100 percent worth the effort. You’ll find the full recipe below, but here’s how it comes together.<\/p>\n

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  1. Preheat the oven and bring a large pot of water to boil over high heat for the rice.<\/li>\n
  2. Slice the peppers and onion into strips, keeping the chunks of onion intact as best you can. Drizzle them with with olive oil and sprinkle with spices, then bake them on the middle rack for 15 minutes.<\/li>\n
  3. Once the pot of water is boiling, pour in the rice. Let it boil for 30 minutes. Then, drain the rice and return it to the pot, covered, to steam while we prepare the rest. (This method yields perfectly cooked brown rice<\/a>, every time).<\/li>\n
  4. Meanwhile, on another baking sheet, drizzle the halloumi with olive oil and sprinkle it with optional chipotle powder (for smoky flavor and some heat).<\/li>\n
  5. Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. When you do that, place the pan of halloumi on the top rack.<\/li>\n
  6. After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle for even cooking. Continue baking the cheese and peppers until they’re golden on the edges, about 5 more minutes.<\/li>\n
  7. While the peppers are hot out of the oven, drizzle lime juice on top. To finish the rice, fluff it with a fork, then stir in chopped cilantro, lime juice, and salt. Gently stir in the black beans.<\/li>\n
  8. Assemble the bowls and enjoy.<\/li>\n<\/ol>\n

    \"roasted<\/p>\n

    Watch How to Make These Veggie Bowls<\/h3>\n\n
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    \"Halloumi<\/p>\n

    Serving Suggestions<\/h2>\n

    This recipe is a well-balanced meal on its own.<\/strong> Depending on your preferred composition, you might end up with some extra beans and rice leftover like I did. The leftovers are great with crispy fried eggs<\/a>, hot sauce and avocado.<\/p>\n

    For an appetizer,<\/strong> try tortilla chips with this Creamy Avocado Dip<\/a> or my quick red salsa<\/a> (or this chipotle salsa variation<\/a> for smoky flavor).<\/p>\n

    For cocktails,<\/strong> you can’t go wrong with my favorite margaritas<\/a>. Or if you love mezcal, try the Fresh Mezcalitas<\/a>. For bubbly refreshment, make Ranch Waters<\/a> or Classic Mojitos<\/a>.<\/p>\n

    If you’d like to serve this dish with a green salad,<\/strong> try my Mexican Green Salad with Jalapeño-Cilantro Dressing<\/a>, or make a simplified version of it.<\/p>\n

    \"Veggie<\/p>\n

    More Recipes to Enjoy<\/h2>\n

    If you love this recipe, I highly recommend these Mexican-inspired meals<\/a> as well:<\/p>\n