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Mexican-Style Protein Bowl

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Mexican-Style Protein Bowl

with quinoa, chickpeas and halloumi

Informations supplémentaires
35 min. | 728 kcal | easy | Vegetarian | Printable version
1. Make the crispy chickpeas Preheat the oven to 425 ° F and bring a pot of water to a boil. Spread the chickpeas on a baking sheet. Add the spices, to taste and a drizzle of olive oil. Season with salt and pepper and bake in the oven 20-25 minutes.
2. Cook the quinoa Rinse the quinoa. Once the water is boiling, add the quinoa and cook 14-15 minutes until tender. Drain and set aside.
3. Setup Chop the cilantro and the onion. Cut the tomato into cubes. Zest the lime and cut in half. Slice the halloumi.
4. Cook the halloumi In a skillet over medium-high heat, cook the halloumi slices for about 2-3 minutes per side until browned.
5. Make the pico de gallo and the sauce In a bowl, combine the tomatoes, the onions, the cilantro and the juice of half a lime. Mix well and season with salt and pepper. In another bowl, combine the sour cream with the lime zest, the juice of half a lime and a drizzle of olive oil. Mix well and season with salt and pepper.
6. Plate your dish Serve the quinoa with the crispy chickpeas, the halloumi and the pico de gallo. Garnish with the sauce. Bon appétit!
100gWhite Quinoa
200gHalloumi Cheese
398mlChickpeas
1unitYellow Onion(s)
1unitTomato(es)
1unitCilantro
10gSpice Mix (Garlic Powder,Ground Chipotle,Cumin Powder,)
1unitLime
50mlSour Cream
What you need Baking sheet, Bowls, Pot, Pan
728 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 69g
23%
fat 33g
51%
cholesterol 94mg
31%
fiber 11g
44%
protein 39g
saturated 18g
90%
sodium 1208mg
50%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg