If you like a variety of different textures, flavours and colours in your meals, then this vegetarian halloumi rice bowl with ginger carrots and caraway cabbage could be for you. It’s comforting, delicious and nutritious. It’s also surprisingly quick to make. You can have your meal on the table within half an hour.
One of the things I find appealing about bowl food is that it’s easy to eat it in your preferred style. Generally, but not always, I like to savour the different flavours and textures of my meal. CT on the other hand likes to mix his up, although not every time. Another good thing about it, is that you can use seasonal veg and whatever you happen to have in the kitchen.
A base of quinoa, rice or barley are all good. Then it’s just a case of steaming, roasting or stir frying whatever veg you have on hand and adding some protein. Drizzle a good dressing over the top, scatter on some fresh herbs or seeds and it’s good to go. Bowl food can be a bit heavy on the washing up though; this halloumi rice bowl used three saucepans and a frying pan, but it was totally worth it.
I know I’ve been banging on a bit about organic food recently, but it is #OrganicSeptember, so please excuse my shameless promotion. There are a lot of very important reasons to eat at least some organic food if you can. You’ll find a few of them on my recent Yeo Valley post and a whole lot more on the Soil Association website.
This meal is not 100% organic, because even if such a thing exists, I’m currently unable to source organic halloumi. However, the rice, vegetables and most of the dressing ingredients are. My homemade elderflower vinegar is organic and tastes wonderful. The idea and recipe came from The Ordinary Cook and it’s now become a must have ingredient here at Tin and Thyme.
Other Bowl Recipes You Might Enjoy
If you’re after a vegan recipe, this rice bowl with maple tofu and smoked tomato sauce is rather good.
This barley bowl with spiced aubergine, chickpeas and tomatoes is a bit different and also vegan.
A teriyaki rice bowl with tofu is a most delicious way of using up any veg you have lying around.
Then again we also enjoy this quinoa bowl with roasted squash and broccoli.
Other Halloumi Recipes You Might Like
- Battered halloumi via Planet Veggie
- Halloumi shakshuka with herby couscous via Tin and Thyme
- Olive garlic halloumi spelt bread via Tin and Thyme
- Persian halloumi via Fab Food 4 All
- Seaweed farfelle & pesto with fiery chilli halloumi via Elizabeth’s Kitchen Diary
- Veggie burritos with halloumi, avocado and plantain via Foodie Quine
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy halloumi rice bowl with ginger carrots and caraway cabbage, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot it.
Halloumi Rice Bowl. PIN IT.
Halloumi Rice Bowl – The Recipe
Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage
- 100 g short grain brown rice
- 3-4 carrots – scrubbed
- 2 slices root ginger – peeled and cut into mini matchsticks
- 1 clementine or ½ an orange
- ¼ green cabbage I used ½ spring cabbage – finely sliced
- 10 g salted butter
- ⅛ tsp caraway seeds
- ½ tbsp olive oil
- 4 spring onions or one shallot I used garlic scapes
- 125 g ½ block halloumi
- ½ tsp black sesame seeds
- 1 tbsp flax seed oil
- 1 tsp elderflower vinegar or vinegar of choice
- ½ tsp mustard
- ¼ tsp tamari
- First get the rice on and the rest can be done whilst it’s cooking.
- Rinse the rice well, place in a small to medium pan with a tight fitting lid. Cover with 300ml water. Bring to the boil and simmer for 20 minutes. Turn off the heat and leave to continue steaming for a further 5 minutes.
- Julienne or slice the carrots. Place the carrots and ginger sticks in a pan. Squeeze in the juice from the clementine and cover. Bring to a boil, then simmer for 10-15 minutes or until the carrots are soft, but still have a bit of bite.
- Warm the butter in a pan, add the cabbage and caraway seeds and stir to coat. Add a splash of water and cover the pan. Simmer for 5-10 minutes, stirring occasionally and adding more water if the cabbage dries out. How much you cook the cabbage depends on how you like it.
- Slice the halloumi into bite sized rectangles. Heat the oil in a frying pan to medium heat. Add the onions and stir for couple of minutes. Add the halloumi pieces and fry on both sides until nicely browned, about 2 minutes on each side.
- Shake all the dressing ingredients together in a jar.
- Fluff up the cooked rice with a fork and divide between two bowls. Pour the dressing over the rice, then top with the carrots, cabbage and halloumi. Scatter the sesame seeds over the top.
I’m sending this halloumi rice bowl off to Jac at Tinned Tomatoes for Meat Free Mondays