Sweet Chilli Halloumi Rice Bowls
These sweet chilli halloumi rice bowls are colourful vegetarian bowls made with sticky Thai rice, golden sweet chilli halloumi, quick pickled red onions, pineapple, avocado, baby corn, lime and fresh chilli.
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Equipment
- Small bowl
- Large frying pan
- Saucepan for the rice
- Small pan
- Chopping board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 1 red onion
- 3 tbsps white wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 250 g sticky Thai rice
- 1 tbsp olive oil
- 500 g halloumi
- 2 tbsps sweet chilli sauce
- 175 g baby corn
- 2 avocados
- 230 g pineapple chunks
- 1 lime
- 1 red chilli
Instructions
- Finely slice the red onion. Put it in a small bowl with the white wine vinegar, sugar and salt. Stir well and leave to one side. You can make this the day before and keep it in the fridge.
- Cook the sticky Thai rice according to packet instructions.
- Cut the halloumi into thick slices. You want 3 slices per serving.
- Heat the olive oil in a frying pan over a medium heat. Add the halloumi and cook until golden brown on both sides.
- Turn off the heat, add the sweet chilli sauce and toss the halloumi until coated. Leave to one side.
- Put 50ml water in the bottom of a small pan. Add the baby corn and cook for 5-6 minutes until al dente.
- Peel and chop the avocados. Slice the lime and red chilli.
- To serve, pile the rice into bowls and top with the sweet chilli halloumi, pickled onions, baby corn, pineapple, avocado, lime slices and chilli slices to taste.
Nutrition Facts
Sweet Chilli Halloumi Rice Bowls
Amount per Serving
Calories
937
% Daily Value*
Fat
50
g
77
%
Saturated Fat
24
g
150
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Sodium
2182
mg
95
%
Potassium
800
mg
23
%
Carbohydrates
89
g
30
%
Fiber
12
g
50
%
Sugar
19
g
21
%
Protein
36
g
72
%
Vitamin A
407
IU
8
%
Vitamin C
41
mg
50
%
Calcium
1294
mg
129
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- The pickled red onions can be made the day before and stored in the fridge.
- Turn the heat off before adding the sweet chilli sauce to the halloumi so the sauce coats the cheese without burning.
- Halloumi is best served freshly cooked, while it is still warm and golden.
- Use ripe avocados if possible and chop them just before serving.
- Add as much or as little red chilli as you like.
- You can swap the sticky Thai rice for jasmine rice, basmati rice or microwave rice if needed.
