Sweet potato, quinoa and haloumi bowl
After a tasty, vibrant meal packed with goodness? This sweet potato, quinoa and haloumi bowl is a must-try brunch option.
Sweet Potato Quinoa and Haloumi Bowl. Preheat oven to 190 degrees Celsius. Line a baking tray with baking paper. Arrange sweet potato in a single layer on the tray. Spray with olive oil spray. Pop in the oven to roast for 45 minutes or until tender. Meanwhile, rinse quinoa under cold water and then drain well. Place the quinoa in a large saucepan with three cups of water. Bring to a boil over high heat. Cover the pan, reduce the heat to low and cook for 15 minutes, or until the liquid is absorbed. Remove the quinoa from the heat and keep it covered for 10 minutes to steam. Fluff the quinoa with a fork before serving. For the haloumi, heat a large frying pan over medium heat. Spray haloumi slices with olive oil spray. Cook for two minutes each side or until golden. Divide the quinoa among serving bowls with the chickpeas. Combine oil and lemon juice and drizzle over the top. Season with salt and pepper. Add rocket, roasted sweet potato and fried haloumi. Cut boiled eggs in half and add to the bowls. To finish, sprinkle with chopped almonds and mint leaves. This quinoa bowl makes a hearty breakfast, lunch or dinner. To get ahead, cook the quinoa and the sweet potato the night before and store in separate airtight containers in the fridge. For the full recipe, see the description below. Love sweet potato? Check out our Southern Style Sweet Potato video here.
Note: + 10 mins standing time
- 500g gold sweet potato, peeled, cut into 3cm pieces
- 1 cup (200g) quinoa, rinsed, drained
- 4 Coles Australian Free Range Eggs
- 400g can chickpeas, rinsed, drained
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 60g pkt Coles Australian Baby Rocket
- 180g haloumi, cut into 5mm-thick slices
- 2 tbs dry-roasted almonds, chopped
- 1/4 cup mint leaves
Preheat oven to 190°C. Line a baking tray with baking paper. Arrange the sweet potato in a single layer on the lined tray. Spray with olive oil spray. Roast for 45 mins or until tender.
Meanwhile, place the quinoa and 3 cups (750ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until liquid is absorbed. Remove from heat. Set aside, covered, for 10 mins to steam.
Bring a saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water.
Divide the quinoa and chickpeas among serving bowls. Drizzle with 2 tbs of the oil and 2 tbs of the lemon juice. Season. Add the rocket and sweet potato to the bowls.
Heat a frying pan over medium heat. Spray the haloumi with olive oil spray. Cook for 2 mins each side or until golden.
Add haloumi to the quinoa mixture in the bowls. Drizzle with remaining oil and lemon juice. Peel each egg and cut in half. Add to the bowls. Season. Sprinkle with the almond and mint.