Name: Halloumi and black bean bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 tbsp brown rice; 1/3 cup water; 1/4 tsp salt; 2 oz halloumi cheese, sliced into 1/2-inch thick rectangles; 2/3 cup canned black beans, drained and rinsed; 3/4 medium tomato, diced; 3/4 tsp extra virgin olive oil; 1/2 tsp cumin; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 40 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to the lowest heat setting. Cover tightly and simmer for 40 to 45 minutes until the water is absorbed and grains are tender. Turn off the heat and let it rest, covered, for 5 minutes.
While the rice cooks, dice the tomato and chop the cilantro. In a small bowl, toss the diced tomato with half the cilantro and half the lime juice. Drain and rinse the black beans.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the halloumi slices in a single layer and cook for 2 to 3 minutes until deeply golden brown. Flip and cook for 2 minutes more. Remove the cheese from the skillet and set aside. Done when deeply golden brown.
In the same skillet over medium heat, add the black beans, cumin, and the remaining pinch of salt. Cook, stirring occasionally, for 3 minutes until the beans are heated through and fragrant.
Fluff the rice with a fork and place it in a bowl. Top with the warm cumin beans, seared halloumi, and the dressed tomato mixture. Drizzle with the remaining lime juice and garnish with the rest of the cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes