Mexican-style haloumi & veggie rice bowls with sweet chilli cream
Appliance/Function:
Ingredients
- 2 tsp Olive oil first
- 200 gram Haloumi
- 1 tbsp Sweet chilli sauce first
- 1 Capsicum
- 400 gram Corn
- 400g gram Black beans
- 2 tsp Olive oil second
- 250 gram Basmati rice pre-cooked or instant
- 125 gram Sour cream lite
- 2 tbsp Sweet chilli sauce second
- 1 Avocado
- 1 Cucumber
- 1 bunch Coriander
Instructions
PREP & COOK HALOUMI
- Pat the haloumi dry and dice it into cubes. Heat the first measure of oil in a frypan over high heat. Cook haloumi and first measure of sweet chilli sauce until golden brown and slightly caramelised. Transfer to a plate.
PREP & COOK VEGGIES
- Finely dice the capsicum. Drain and rinse the corn and black beans. Return the pan to high heat with the second measure of oil. Cook the capsicum, corn, and black beans tossing, until softened and lightly charred, 3-4 mins. Add the Mexican seasoning and cook until fragrant, 1 min.
COOK RICE
- Cook the rice according to packet directions (if using packet rice). Set aside to cool.
MAKE MAYO & SALAD
- Meanwhile, in a small bowl combine sour cream and sweet chilli sauce. Peel and dice the avocado. Finely dice the cucumber. Roughly chop the coriander, discarding the stems. In a large bowl combine the cooked veggies, rice, avocado, cucumber and coriander and season with salt and pepper. Toss to combine.
TO SERVE
- Divide the Mexican-style haloumi & veggie rice salad between bowls and top with sweet chilli cream.
Nutrition
Calories: 821kcal | Carbohydrates: 102g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Sodium: 763mg | Potassium: 1187mg | Fiber: 20g | Sugar: 14g | Calcium: 563mg | Iron: 3mg