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Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage

Halloumi Rice Bowl

Bowl Food, Dinner | 13th September 2016 | By

If you like a variety of different textures, flavours and colours in your meals, then this 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.

Bowl Food

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. Stir in a good dressing, 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.

Halloumi Rice Bowls

Organic Ingredients

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.

Halloumi Rice Bowl – The Recipe

Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A surprisingly quick vegetarian meal, with plenty of colour, flavour and texture. Served in a bowl for both ease and comfort.

Course: Main Course
Cuisine: British
Keywords: bowl food, cabbage, carrots, halloumi, mid-week meal, rice
Servings: 2 people
Author: Choclette
Ingredients
  • 100 g short grain brown rice
  • 3-4 carrots - scrubbed
  • 2 slices of 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
  • 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
Dressing
  • 1 tbsp flax seed oil
  • 1 tsp elderflower vinegar or vinegar of choice
  • ½ tsp mustard
  • ¼ tsp tamari
Instructions
  1. First get the rice on and the rest can be done whilst it's cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shake all the dressing ingredients together in a jar.
  7. 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.
Recipe Notes

Soak the rice beforehand for a faster cooking time.
Both the carrots and cabbage can sit covered in their pans once the heat has been turned off until everything is ready.
The recipe can easily be doubled, tripled or quadrupled for more people.

Other food bowl recipes you might enjoy

If you’re after a vegan recipe, this rice bowl with maple tofu and smoked tomato sauce is a rather good.

Vegan Rice Bowl

Then again we also enjoyed this quinoa bowl with roasted squash and broccoli.

Quinoa Bowl

Meat Free Mondays

I’m sending this halloumi rice bowl off to Jac at Tinned Tomatoes for Meat Free Mondays

 

Other halloumi recipes you might like

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 or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

33 Comments

  1. Eb Gargano

    13th September 2016 at 2:45 pm

    YUM! I love halloumi so much and this rice bowl sounds FAB – I am so with you on the savouring the different flavours and textures thing – but my husband, like CT, likes to mix everything together!! I don’t get it…Eb x

    Reply
    • Choclette

      13th September 2016 at 3:37 pm

      Thanks Eb. There is absolutely NO accounting for tastes 😉

      Reply
    • Heloisa

      12th June 2017 at 4:59 pm

      Wonderful combination of flavors! I just met this recipe by accident , and decided to make it . Loved every bit. Thanks! ❤

      Reply
      • Choclette

        12th June 2017 at 5:27 pm

        A happy accident Heloisa. Thanks for letting me know and I’m so glad you liked it.

        Reply
  2. Elaine Appleby aka Felicity

    13th September 2016 at 3:21 pm

    This is absolutely the most tempting meal I have seen in quite a while. I will be trying it as soon as I can get to town for Halloumi. How I eat it depends on how hungry I am!

    Reply
    • Choclette

      13th September 2016 at 3:36 pm

      Thank you Elaine. Your comment did make me laugh. I’ve got visions of you wolfing the whole thing down before it even gets into the bowl 😉

      Reply
      • Elaine Appleby

        15th September 2016 at 4:59 pm

        You have met me then! I’ve just got some Halloumi so this is on the menu tonight. I promise to eat nicely.

        Reply
        • Elaine Appleby

          16th September 2016 at 5:44 am

          The Verdict: It was totally scrumptious and my cynical non-vegetarian husband even asked for seconds. We both enjoyed it. Thank you for the recipe.

          Reply
          • Choclette

            16th September 2016 at 11:04 am

            Oh how lovely Elaine. So glad you enjoyed it. Thank you for letting me know.

  3. Angie@Angie's Recipes

    13th September 2016 at 3:23 pm

    That’s a power bowl and it has everything I love. The flax seed oil dressing sounds just as great.

    Reply
    • Choclette

      13th September 2016 at 3:37 pm

      I like the sound of a power bowl. I wish I’d called it that now Angie 🙂

      Reply
  4. Isabella

    13th September 2016 at 4:29 pm

    What a delicious and healthy bowl of yumminess!! Love all the different textures and flavours! Thank you so much for linking to me!

    Reply
    • Choclette

      14th September 2016 at 4:28 pm

      My pleasure Isabella and thank you for your appreciative comment 🙂

      Reply
  5. Helen @ Fuss Free Flavours

    13th September 2016 at 5:07 pm

    I love halloumi. I know what you mean about bowl food being quite an intense, but I think that I’d cook a big batch of rice, freeze and then reheat.

    Reply
    • Choclette

      14th September 2016 at 4:27 pm

      Batch cooking is such a good idea. I keep meaning to do it, but rarely get organised.

      Reply
  6. Sus // roughmeasures.com

    13th September 2016 at 8:07 pm

    Lovely looking rice bowls! Loving the sound of that dressing too!

    Reply
    • Choclette

      14th September 2016 at 4:27 pm

      Thanks Sus. I’m a bit of a tamari fanatic, it goes into so much of our food and is essential for any dressing.

      Reply
  7. Cathy @ Planet Veggie

    13th September 2016 at 8:09 pm

    I love halloumi so much. I had some today as part of a tapas style meal (I had planned to have pie and chips but with the weather being so gorgeous, I decided it wasn’t pie and chips weather!) I’ve never thought of having halloumi with rice – this looks fab though.

    Reply
    • Choclette

      14th September 2016 at 4:26 pm

      Hahaha Cathy – pie and chips to halloumi. And why not? Though I do like the sound of your battered halloumi and chips.

      Reply
  8. Janice Pattie

    13th September 2016 at 8:20 pm

    I love halloumi, a bowl like this looks a great way to serve it.

    Reply
    • Choclette

      14th September 2016 at 4:24 pm

      Thanks Janice. Halloumi has taken the nation by storm. it’s especially wonderful for vegetarians.

      Reply
  9. Corina

    14th September 2016 at 9:54 am

    This looks delicious! I am a little late on the bowl food trend but love the way food is arranged in them. I’ve just bought some large bowls this week and I’m looking forward to using them soon.

    Reply
    • Choclette

      14th September 2016 at 4:22 pm

      Large bowls are good Corina. I’m looking forward to seeing what you come up with. I love eating out of a bowl.

      Reply
  10. Charlie @ The Kitchen Shed

    14th September 2016 at 2:18 pm

    This looks absolutely gorgeous! I love brown rice and need more rice bowls in my life!

    Reply
    • Choclette

      14th September 2016 at 4:21 pm

      I’m with you on both counts Charlie. I need to make more 🙂

      Reply
  11. Kate - gluten free alchemist

    15th September 2016 at 8:19 pm

    A bowl of loveliness Choclette. Halloumi is one of those foods that I love, but don’t eat often enough. The flavours in your veg also sound wonderful. Particularly loving the addition the orange, ginger and caraway combo. x

    Reply
    • Choclette

      16th September 2016 at 9:19 pm

      Thanks Kate. Halloumi is such a brilliant protein for vegetarians as it’s so easy to cook and so tasty.

      Reply
  12. Jacqueline Meldrum

    15th September 2016 at 9:51 pm

    That looks heavenly Choclette. I would happily tuck into this at least once a week.

    Reply
    • Choclette

      16th September 2016 at 9:17 pm

      Yes, thanks Jac. It makes for a delicious but surprisingly easy meal to throw together.

      Reply
  13. Chris @thinlyspread

    16th September 2016 at 3:51 pm

    Oh comfort food at its very best! One of mine is a total haloumi freak – he’d love this!

    Reply
    • Choclette

      16th September 2016 at 9:06 pm

      Only one of them Chris? I thought everyone was a halloumi freak these days. I’m certainly guilty.

      Reply
  14. nadia

    19th September 2016 at 11:27 am

    This is right up my street! I love meals like this that are colourful, nutritious and quick & easy to make! Can I come over for lunch? 😀

    Reply
    • Choclette

      20th September 2016 at 4:34 pm

      You would be very welcome for lunch Nadia – although you might have to fight with the cameral and various props for a bit of space at the table 😉

      Reply

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