Sweet Potato Quinoa Summer Bowl
with Halloumi and Eggs
Something warm, something fresh! This summery bowl is a great meal prep dinner; easy to make, colourful, and delicious!
Cals 793 · Prot 37 · Carbs 90 · Fat 33
Vegetarian
Tips for Kids
40 min
Something warm, something fresh! This summery bowl is a great meal prep dinner; easy to make, colourful, and delicious!
Cals 793 · Prot 37 · Carbs 90 · Fat 33
Vegetarian
Tips for Kids
Ingredients
Sweet potatoes
Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Dressing
Red onion
1 Piece
Red vinegar
30 ML
Olive oil
2 Tbsp
Brown sugar
5 Grams
Salt
0.5 Tsp
For bowls
Organic Eggs
5*
2 Piece
Tomatoes
1 Piece
Cucumber
1 Piece
Halloumi
4*
200 Grams
Olive oil
1 Tbsp
Pumpkin seeds
20 Grams
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Allergens
*5 Eggs, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3307 / 793 |
| Fats (g) | 33.4 |
| of which saturated (g) | 24.9 |
| Carbohydrates (g) | 90 |
| of which sugars (g) | 17.9 |
| Fibers (g) | 10.6 |
| Proteins (g) | 36.9 |
| Salt (g) | 35.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast sweet potatoes
- Preheat the oven to 220°C/200°C fan.
- Peel and chop the sweet potatoes into bite-sized pieces.
- Add them to a baking tray with a drizzle of oil and a generous pinch of salt.
- Roast for 20-25 min or until soft and nicely roasted.
Tip! Roasting sweet potatoes at a high temperature provides a golden outside, while maintaining a custardy smooth core.
2 Pickle onion
- Meanwhile, peel the onion and discard any dry outer layer.
- Thinly slice the onion into rings.
- In a bowl, combine the onion rings, red vinegar, olive oil, brown sugar with a pinch of salt.
- Marinate for 15 min or until it is time to serve.
Tip! Marinate the onion for up to 3 to 4 hours in advance.
3 Cook quinoa
- Meanwhile, add the quinoa to a bowl, cover with warm water and rinse.
- Drain in a fine sieve.
- Add the measured water, drained quinoa and a pinch of salt.
- Bring to a boil.
- Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip! Rinsing quinoa with warm water before cooking increases its flavour by removing the bitter taste.
4 Boil and prep
- Meanwhile, cook the eggs in boiling water for 6-7 min or until cooked to your liking.
- Drain, run under cold water and peel once cooled.
- Halve just before serving.
- Chop the tomato and cucumber into small cubes.
- Chop the halloumi into bite-sized cubes.
Tip! Let the eggs come up to room temperature before boiling, or they might crack.
5 Fry halloumi
- Heat a large non-stick pan over medium high heat with a drizzle of oil.
- Once hot, fry the halloumi for 2-3 min or until browned all over.
Tip! If you wish to reduce the saltiness of the halloumi, soak it in cold water for 15 min. Drain and pat dry with kitchen paper before chopping and frying.
6 Serve
- Divide the cooked quinoa, roasted sweet potatoes, halloumi, tomatoes, cucumber and eggs among bowls.
- Serve the Sweet Potato Quinoa Summer Bowl topped with the pickled red onion and dress with its marinade.
- Garnish with pumpkin seeds.
Tip! If cooking for kids, serve the roasted sweet potato cubes, halloumi and eggs separately. Serve the tomatoes and cucumber on the side.
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