Tex-Mex Haloumi & Roasted Veggie Buddha Bowl
with Charred Corn & Plant-Based Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1 packet
Coriander
1 packet
Shredded Cabbage Mix
1 packet
Plant-Based Mayonnaise
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
1
Capsicum
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Sweet Potato
1
Potato
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and potato into bite-sized chunks. Slice capsicum. • Place veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic& herb seasoning, season with salt and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Custom Recipe: If you've swapped to haloumi, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Custom Recipe: Drain haloumi and pat dry. In a medium bowl, add haloumi, Tex-Mex spice blend and the plain flour, gently toss until well coated. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, add sauce and water as above.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt and sugar and a drizzle of white wine vinegar and olive oil.
• Divide Tex-Mex tofu, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!
