This recipe is for a super delicious, warming and comforting Halloumi Salad Bowl. This salad bowl is made with a few key ingredients and requires minimal effort from your end. Serve it for lunch or dinner or prepare it for meal prep purpose. This halloumi salad bowl is both vegetarian and gluten free.
Who said salads have to be boring? A salad bowl can be exactly what you want it to be! Everything from a boring and bland salad with just lettuce and cucumber to include all your favorite foods and flavors. When I say that I eat salad almost everyday people always ask me if I don’t find it boring, and if I don’t get tired of eating the same thing every day. No, I really don’t and I will never do! Just because you can vary a salad endlessly and never have to get sick and tired of it. During fall and winter my salads usually include a mix of raw and crunchy vegetables, warm and tender baked or fried vegetables and some kind of protein or cheese. And maybe also a sweet and delicious seasonal fruit. This salad bowl is made with baked beetroots, sweet potatoes, fried mushrooms and halloumi and crispy bean sprouts and scallion. This salad is a great mix of warm, tender, crunchy and fresh vegetables paired with the warm and salty fried halloumi. Serve this salad for lunch, dinner or make it for meal prep purpose. If you want to make it vegan you can replace the halloumi with fried tofu instead.
A few tips:
- Start by baking the beetroots since they take longer time to get soft than the sweet potatoes.
- Add the sweet potatoes after approximately 15 minutes and bake until golden brown.
- I used button mushrooms for this salad, but you can use any mushrooms you like or have at hand (like forrest mushroms, shiitake or portobello to mention a few).
- When frying the halloumi make sure the pan is really hot. The halloumi should only fry for a few minutes, just until it’s golden brown, soft and warm. If you fry it for too long it might turn out dry.
- If you want to make this salad bowl vegan you can replace the halloumi with tofu instead.
Ingredients for this Halloumi Salad Bowl:
- Mixed green leafs
- Sweet potato
- Button mushrooms
- Tamari or soya sauce
- Bean sprouts
- Olive oil
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Halloumi Salad Bowl (Vegetarian & Gluten Free)
- 100 g Mixed green leafs
- 4 Beetroots washed and quartered
- 1 medium Sweet potato diced
- 6 Button mushrooms diced
- 1/2-1 tbsp Tamari or soya sauce
- 1 package Halloumi diced
- A hand full of Bean sprouts
- 1 Scallion sliced
- Olive oil
- Preheat the oven to 200 degrees Celsius.
- Place the cut beetroots in an oven safe baking pan or baking sheet and drizzle with a little olive oil. Place in the oven and bake for 15 minutes.
- After 15 minutes add the sweet potatoes and drizzle a little more olive oil and bake for another 10-15 minutes, until the vegetables are soft, tender and golden brown.
- Meanwhile preheat a nonstick pan over medium heat with a little bit of water (1/2-1 tablespoon) and let the mushrooms fry until the water has evaporated. Add the tamari or soya sauce and fry for 1-2 minutes. Set the mushrooms aside.
- Place the pan back on the stove and increase the temperature to medium/high heat. When the pan is hot add the diced halloumi and fry for a few minutes until golden brown. Stir occasionally.
- Divide the salad between two bowls. Divide beetroots, sweet potatoes, mushrooms and halloumi between the bowls. Top with bean sprouts and sliced scallion and serve while warm.