Halloumi & Quinoa Buddha Bowl with Sweet Basil Dressing

A buddha bowl is such a tasty option for a quick but healthy and nutritionally balanced dish. The key is a delicious dressing. The green dressing here is made with Chicory Root Syrup and you can whizz it up in a matter of minutes using a hand blender, mini chopper or NutriBullet. This recipe serves 2.

Ingredients For the Dressing

●      3 tbsp plain Greek yogurt (or plain coconut yogurt for dairy free)

●      ½  cup fresh basil

●      2 tbsp apple cider vinegar

●      2 tbsp olive oil

●      2 tbsp Homespun Chicory Root Syrup

●      Pinch of sea salt to taste

 Everything Else

●      3 - 4 slices of roast sweet potato, per bowl

●      1/2 cup cooked grain of choice per bowl, we love quinoa

●      3 to 4 slices of fried halloumi per bowl for serving (feta would also be delicious!)

●      1 large handful of sautéed or steamed greens per bowl; here we used kale

●      1- 2 spoons of pickled onions per bowl

●      ½ an avocado per bowl to serve

●      1- 2 tbsp of nuts or seeds to serve

Method

1. Place all ingredients for the dressing into a jug if using a hand blender or into your mini chopper or blender base. Blend for a few minutes until smooth and beautifully bright and green. Season to taste with salt. This will keep in the fridge for up to three days.

2. Load up bowls with sweet potato, quinoa, halloumi and greens. Top with avocado, pickled onion, seeds and/nuts and drizzle with dressing.

3. Serve with ample extra dressing on the side!

Tip: To make pickled onions, thinly slice 2 -3 red onions, place into a glass container, cover with apple cider vinegar and add 2 - 3 tbsp of Homespun Chicory Root Syrup to taste. Mix everything up and leave to sit for at least 20 minutes or overnight. Will keep in the fridge for up to one week in a sealed container!