• Sweet Potato, Quinoa & Haloumi Bowl With Peppery Rocket
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Sweet Potato, Quinoa & Haloumi Bowl With Peppery Rocket

Sweet Potato, Quinoa & Haloumi Bowl With Peppery Rocket

  1. 150g Sweet Potato
  2. 100g Can Chickpeas
  3. 45g Haloumi
  4. 30g Baby Rocket
  5. 5g Mint
  6. 1 tbsp Flaked Almonds
  7. 1 Eggs*
  8. Lemon
  9. Organic Quinoa
  10. Salt & Pepper*
  11. Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 300g Sweet Potato
  2. 200g Can Chickpeas
  3. 90g Haloumi
  4. 60g Baby Rocket
  5. 10g Mint
  6. 2 tbsp Flaked Almonds
  7. 2 Eggs*
  8. 1 Lemon
  9. 1 cup Organic Quinoa
  10. Salt & Pepper*
  11. Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 450g Sweet Potato
  2. 300g Can Chickpeas
  3. 135g Haloumi
  4. 90g Baby Rocket
  5. 15g Mint
  6. 3 tbsp Flaked Almonds
  7. 3 Eggs*
  8. 1 Lemon
  9. 1 cup Organic Quinoa
  10. Salt & Pepper*
  11. Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Sweet Potato
  2. 400g Can Chickpeas
  3. 180g Haloumi
  4. 120g Baby Rocket
  5. 20g Mint
  6. 4 tbsp Flaked Almonds
  7. 4 Eggs*
  8. 2 cup Organic Quinoa
  9. 1 Lemon
  10. Salt & Pepper*
  11. Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 900g Sweet Potato
  2. 600g Can Chickpeas
  3. 270g Haloumi
  4. 180g Baby Rocket
  5. 30g Mint
  6. 6 tbsp Flaked Almonds
  7. 6 Eggs*
  8. 2 Lemon
  9. 2 cup Organic Quinoa
  10. Salt & Pepper*
  11. Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Pre-heat oven to 190°c fan-forced.
  2. Peel and cut sweet potatoes into 3 cm chunk.
  3. Soak quinoa in cold water.
  4. Rinse and drain chickpeas.
  5. Juice lemon.
  6. Wash and torn mint leaves.
  7. Slice haloumi into 5 mm thick.
  8. Wash rocket.

Method:

  1. Line a large baking tray with baking paper. Spread sweet potato in a single layer, lightly spray with olive oil, season with salt and pepper. Roast 25–30 minutes until golden and tender, turning once halfway.
  2. Rinse the quinoa, add to a saucepan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 12–14 minutes, or until tender and the liquid is absorbed. Transfer to a large bowl to cool slightly.
  3. Bring a small saucepan of water to the boil. Gently add eggs and cook 7 minutes for jammy yolks (or to your liking). Transfer to cold water to cool, then peel and halve.
  4. Heat a non-stick frying pan over medium heat. Lightly spray haloumi slices with oil. Cook 1–2 minutes each side until deep golden. Set aside.
  5. Divide warm quinoa among serving bowls and add chickpeas. Mix olive oil (1 tbsp/p) and lemon juice (1 tbsp/p) in small bowl. Drizzle half of the mixture and season well.
  6. Toss in the rocket and roasted sweet potato. Top with golden haloumi slices and halved eggs. Drizzle with remaining oil and lemon juice. Scatter over almonds and mint. Finish with an extra crack of black pepper.
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