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Tex-Mex Haloumi & Roasted Veggie Buddha Bowl
Tex-Mex Haloumi & Roasted Veggie Buddha Bowl

Tex-Mex Haloumi & Roasted Veggie Buddha Bowl

with Charred Corn & Plant-Based Mayo

4.1
(87)
Tags:
Vegetarian
Allergens:
Milk
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories626 kcal
Energy (kJ)2620 kJ
Fat40.8 g
of which saturates15.3 g
Carbohydrate37.2 g
of which sugars17.7 g
Dietary Fibre9.9 g
Protein26.7 g
Sodium2050 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

Custom Recipe: If you've swapped to haloumi, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

3

• 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.

4

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.

5

• 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.

6

• Divide Tex-Mex tofu, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!

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