Good Food - Halloumi & Veggie Buddha Bowls

Ingredients

• Carrots

  raw

  300g

  5 medium or 305g

• Scallions

  raw

  1 medium or 15g

• Gai Lan

  Asian Items - Melissa's

  225g or yu choy

  225g

• Rice

  White, Original Instant - Kroger

  157g

  150g

• Ponzu Sauce

  BD's Mongolian Grill

  15g

• Peanuts

  raw

  25g

  25g

• Sesame oil

  15ml toasted

  15g

• Hoisin sauce

  15ml

  15g

• Light Halloumi Cheese

  Sainsbury's

  125g

  150g

• Sea Salt

  Cerulean Seas

  ¼ tsp or 2g

• Brown sugar

  1 tsp unpacked or 3g

• Sesame seeds

  whole, dried

  1 tsp or 3g

• Garlic powder

  1 tsp or 3g

• Paprika

  1 tsp or 2g

• Ground ginger

  1 tsp or 2g

• Black pepper

  ground

  1 tsp or 2g

Directions

1. Cook the rice & toast the peanuts Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Toast the peanuts, 1 to 2 min., until golden brown. Transfer to a bowl and wipe out the pot. In the same pot, add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the peanuts and ½ the sesame oil. Fluff and set aside in a warm spot.
2. Roast the carrots Peel and halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Arrange in a single layer and roast, flipping halfway, 15 to 18 min., until tender. Remove from the oven and drizzle with the remaining sesame oil. Set aside in a warm spot.
3. Mise en place Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Rinse the halloumi and pat dry with paper towel; halve crosswise, then cut into ¼ inch slices. Remove the root end of the scallion; thinly slice, separating the white bottom and green top.
4. Sauté the gai lan In a large pan, heat a drizzle of oil on medium. Sauté the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the gai lan and sauté, 3 to 4 min., until wilted; season with the remaining spices. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
5. Make the sauce In a medium bowl, combine the ponzu, hoisin, remaining peanuts and 1 tbsp water (double for 4 portions); stir well.
6. Sear the halloumi & serve In the reserved pan, heat a drizzle of oil on medium. Sear the halloumi, 1 to 2 min. per side, or until golden brown. Divide the rice between your bowls. Top with the carrots, gai lan and halloumi. Spoon the sauce over. Garnish with the green top of the scallion. Bon appétit!