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.

4

20m

Note: + 10 mins standing time

50m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Heat a frying pan over medium heat. Spray the haloumi with olive oil spray. Cook for 2 mins each side or until golden.

STEP 6

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.