Honey Im Hot Roasted Veggie And Halloumi Grain Bowls

Honey Im Hot Roasted Veggie And Halloumi Grain Bowls

Featuring

These hearty grain bowls combine caramelized roasted vegetables, golden seared halloumi, and a sweet spicy glaze made with Honey I’m Hot. The hot honey is brushed on the vegetables while they roast and whisked into a quick vinaigrette that ties the whole bowl together.

Ingredients

Roasted Vegetables

• 2 cups sweet potato, peeled and cut into 1/2 inch cubes
• 2 cups Brussels sprouts, trimmed and halved
• 1 red bell pepper, cut into strips
• 2 tablespoons olive oil
• 1 1/2 tablespoons Honey I’m Hot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Halloumi

• 8 ounces halloumi cheese, sliced into 1/4 inch thick pieces
• 1 teaspoon olive oil, for the pan

Grain Base

• 3 cups cooked farro, quinoa, or brown rice, warm

Honey Im Hot Vinaigrette

• 3 tablespoons Honey I’m Hot
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

To Serve

• 1 small avocado, sliced
• 2 green onions, thinly sliced
• Fresh parsley or cilantro leaves
• Lemon wedges

Instructions

1. Roast the vegetables
   1. Preheat the oven to 425°F.
   2. Line a large sheet pan with parchment paper for easier cleanup.
   3. Spread the sweet potato cubes, Brussels sprouts, and red bell pepper strips on the pan.
   4. In a small bowl whisk together 2 tablespoons olive oil, 1 1/2 tablespoons Honey I’m Hot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
   5. Drizzle the mixture over the vegetables and toss directly on the pan until everything is evenly coated.
   6. Arrange the vegetables in a single layer.
   7. Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and nicely caramelized at the edges.
2. Prepare the grain base
   1. While the vegetables roast, cook farro, quinoa, or brown rice according to package directions if you have not already.
   2. Fluff with a fork and keep warm.
3. Make the Honey Im Hot vinaigrette
   1. In a jar or small bowl combine 3 tablespoons Honey I’m Hot, olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and a few grinds of black pepper.
   2. Whisk or shake until the dressing looks smooth and slightly thickened.
   3. Taste and adjust seasoning, adding a pinch more salt or a squeeze of lemon if desired.
4. Pan sear the halloumi
   1. Heat a large nonstick skillet over medium heat.
   2. Add 1 teaspoon olive oil and swirl to coat.
   3. Pat the halloumi slices dry with a paper towel.
   4. Place the slices in the hot skillet in a single layer.
   5. Cook for 2 to 3 minutes on the first side, until the bottoms are golden brown.
   6. Flip and cook for another 1 to 2 minutes until both sides are golden and the cheese is warmed through.
   7. Remove from the skillet to a plate and keep warm.
5. Assemble the grain bowls
   1. Divide the warm grains among 4 bowls.
   2. Top each bowl with a generous scoop of roasted vegetables.
   3. Add 2 to 3 slices of seared halloumi to each bowl.
   4. Arrange avocado slices on the side of each bowl.
   5. Drizzle each bowl with a few spoonfuls of the Honey Im Hot vinaigrette. Reserve a little extra to pass at the table.
   6. Sprinkle with sliced green onions and fresh parsley or cilantro leaves.
6. Serve
   1. Serve the bowls warm with lemon wedges on the side for squeezing over the top.
   2. Place the jar of Honey I’m Hot on the table so anyone who loves extra heat can add another light drizzle.

Tips

• For added protein, top each bowl with a soft boiled or fried egg.
• If you prefer milder heat, mix Honey I’m Hot with regular honey in equal parts before using in the vinaigrette.
• Leftover roasted vegetables and grains keep well in the refrigerator for up to 3 days. Store the vinaigrette separately and add just before reheating and serving.

Get the featured product here: Honey I’m Hot | Explore more at coomoojams.com