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Halloumi and Brown Rice Fajita Bowls

Halloumi and Brown Rice Fajita Bowls

with DIY Lime Crema and Pico De Gallo
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
36g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Wheat
  • Mustard
  • Peanuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Halloumi Cheese

(Contains: Milk)

11 g

Chili-Cumin Spice Blend

(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Garlic, cloves

1 cup

Quick Cook Brown Rice

7 g

Cilantro

½ unit(s)

Lime

1 unit(s)

Tomato

Not included in your delivery

1.5 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

¼ tsp

Sugar*

Calories780 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber7 g
Protein36 g
Cholesterol75 mg
Sodium1870 mg
Trans Fat0.3 g
Potassium850 mg
Calcium400 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep and start rice
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • To a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, quickly rinse rice.
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
  • Meanwhile, cut halloumi into 1/4-inch slices.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Finish prep
2
  • Core, then cut pepper into 1/2-inch slices.
  • Peel, then cut onion into 1/2-inch slices. Finely chop 1/4 of the onions. Set aside.
  • Cut tomato into 1/2-inch pieces.
  • Finely chop cilantro.
  • Zest, then juice half the lime (use whole lime for 4 servings). Cut remaining lime into wedges.
  • Peel, then mince or grate garlic.
Roast veggies
3
  • To an unlined baking sheet, add peppers, sliced onions, 1 tbsp (2 tbsp) oil, half the garlic and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat. (TIP: We love using olive oil here!)
  • Roast in the middle of the oven for 10-12 min, stirring halfway, until veggies are tender.
Sear halloumi
4
  • Meanwhile, heat a large non-stick pan over medium.
  • When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.
Make lime crema and pico de gallo
5
  • Meanwhile, to a small bowl, add remaining garlic, yogurt, lime zest, 1 tsp (2 tsp) water and half the lime juice. Season with 1/8 tsp (1/4 tsp) sugar, salt and pepper. Stir to combine. (NOTE: This is your lime crema!)
  • To another small bowl, add 1/2 tbsp (1 tbsp) oil, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Add chopped onions, tomatoes and half the cilantro. Stir to combine. (NOTE: This is your pico de gallo!)
Finish and serve
6
  • To the rice, add remaining cilantro. Fluff with fork.
  • Divide rice, roasted veggies and seared halloumi between bowls.
  • Top with lime crema and pico de gallo.
  • Squeeze a lime wedge over top, if you like. 

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