Protein Boost | Spring Warmth Halloumi, Crispy Chickpea & Veggie Bowls
with Roasted Pepper Vinaigrette & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
1010 /serving
From baking sheet to bowl, set a Mediterranean mood while barely lifting a finger. Lay out roasted chickpeas with an array of baby potatoes, red onions and cauliflower. Warm almonds cover the crunch and a garlicky vinaigrette spiked with roasted pepper covers the rest.
We will send you:
- 450g Baby potatoes
- 200g Cauliflower florets
- 50g Sliced red onions
- 15ml Minced garlic
- 1 Roasted pepper
- 30ml Red wine vinegar
- 25g Almonds
- 398ml Chickpeas (canned)
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
47 g
Saturated Fat
13 g
Sodium
1970 mg
Total Carb
107 g
Sugars
8 g
Protein
40 g
Fibre
28 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas; pat dry.
- Medium-dice the potatoes.
- Small-dice the roasted pepper.
Roast the vegetables & almonds
- On a lined sheet pan, toss the potatoes, chickpeas, onions and cauliflower (halve if large) with a generous drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until the vegetables are tender and the chickpeas are beginning to crisp.
- In the last 5 min., add the almonds (roughly chop if whole) and ½ the garlic.
Make the vinaigrette
- Meanwhile, in a medium bowl, combine the vinegar, roasted pepper, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the vegetables and almonds between your bowls.
- Drizzle with the vinaigrette. Bon appétit!
