Fajita Veggie and Halloumi Bowls

Written by on in ALL RECIPE, DINNER, HOME

Fajita Veggie and Halloumi Bowls feature roasted fajita veggies and halloumi rubbish over tire and cilantro-lime rice. This form makes an amazing amenable dinner! I’m so agitated to partake in this form with you and hope the prints speak for themselves. This vibrant mess is nearly too succulent for words to capture The colosseums are a truly abstract take on Mexican fajitas, which generally feature strips of bell pepper and onion cooked with steak, and served with tortillas and seasonings on the side. These roasted fajita veggies offer similar flavor and texture.

Fajita vegetables are sautéed peppers and onions that are stuffed into fajitas. They are an easy side dish served with Latin-themed dishes. To make fajita Fajita Veggie and Halloumi Bowls, you need the following ingredients:

Sweet bell peppers, large red onions, olive oil, dried spices such as oregano, ground cumin, garlic powder, chili powder, kosher salt, freshly ground, black pepper, and lemon juice

Fajita Veggie and Halloumi Bowls

Halloumi rubbish hails from Cyprus, an island country in the Mediterranean — far, far down from Mexico! I love halloumi because it offers a salty, delicate, tough, and nearly meat- suchlike texture once roasted. I’ve used it in place of bacon to make amenable BLTs. Conveniently, the veggies and rubbish feed in the rotisserie simultaneously on separate kissers.

Fajita Veggie and Halloumi Bowls

Fajita Veggie and Halloumi Bowls

Halloumi rubbish hails from Cyprus, an island country in the Mediterranean — far down from Mexico! I love halloumi because it offers a salty, delicate, tough, and nearly meat- suchlike texture once roasted. I’ve used it in place of bacon to make amenable BLTs. Conveniently, the veggies and rubbish feed in the rotisserie simultaneously on separate kissers.    While you can serve these factors with tortillas, I felt that the flavors shined more over the black tire and cilantro-lime rice. The form for that element comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on Runner 160 once it’s grilling downfall outside!  

Fajita Veggie and Halloumi Bowls

How to Make Fajita Veggie and Halloumi Coliseums 

This form requires several factors, all simple to make. It’s an orchestrated dinner with time in between to work on the coming element, and it’s 100 percent worth the trouble. You’ll find the full form below, but that’s how it comes together. 

1. Preheat the rotisserie and bring a large pot of water to boil over high heat for the rice. 

2. Slice the peppers and onion into strips, keeping the chunks of onion complete as best you can. stipple them with olive oil painting oil and sprinkle with spices, also sear them on the middle rack for 15 beats. 

3. Once the pot of water is boiling, pour in the rice. Let it boil for 30 beats. also, drain the rice and return it to the pot, covered, to wreak while we prepare the rest. (This system yields perfectly cooked brown rice, every time).

 4. Meanwhile, at another baking distance, stipple the halloumi with olive oil painting oil and sprinkle it with voluntary chipotle cream (for coarse flavor and some heat). 

5. Once the timer goes off for the peppers, remove them from the rotisserie, stir, and redistribute them. When you do that, place the visage of halloumi on the top rack. 

6. After 10 beats, stir and flip the rubbish, moving any browning pieces more toward the middle for indeed cooking. Continue incinerating the rubbish and peppers until they’re golden on the edges, about 5 further beats. 

7. While the peppers are hot out of the rotisserie, nib lime juice on top. To finish the rice, fluff it with a fork, also stir in minced cilantro, lime juice, and tar. Gently stir in the dark tire. 

8. Assemble the coliseums and enjoy.

Fajita Veggie and Halloumi Bowls

Fajita Veggie and Halloumi Bowls- Serving Suggestions

This recipe is a well-balanced mess on its own. Depending on your preferred composition, you might end up with some redundant sap and rice leftover like I did. The leavings are great with crisp fried eggs, hot sauce, and avocado.
For an appetizer, try tortilla chips with this Delicate Avocado Dip or my quick red salsa (or this chipotle salsa variation for a hoarse flavor).
For amalgamations, you can’t go wrong with my favorite margaritas. Or if you love mezcal, try the Fresh Mezcal It. For gamesome refreshments, make Ranch Waters or Classic Mojitos. Still, try my Mexican herbage Salad with Jalapeño and cilantro Dressing, or make a simplified interpretation of it, If you’d Like to serve this dish with a green salad.

Print

Fajita Veggie and Halloumi Bowls

Recipe by K.B MarksCourse: ALL RECIPE, DINNER, HOME
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

616

kcal
Total time

50

minutes

Ingredients

  • Bell peppers and onion

  • 3 bell peppers (red, orange or yellow)

  • 1 medium red onion

  • 2 tablespoons olive oil 

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ¼ teaspoon fine salt

  • 10 twists of freshly ground black pepper

  • 2 tablespoons lime juice

  • Halloumi

  • ½ pound or more halloumi cheese 

  • ½ tablespoon olive oil

  • ¼ teaspoon chipotle powder or smoked paprika (optional, for heat)

  • Rice, beans, and toppings

  • 1 cup long-grain brown rice or brown basmati rice, rinsed well

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons lime juice

  • ½ teaspoon fine salt

  • 1 can (15 ounces) of black beans, rinsed and drained, or 1 ½ cups of cooked black beans

  • Topping suggestions: Fresh cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, sour cream

Directions

  • Preheat the roaster to 425 degrees Fahrenheit. Line two large, rimmed baking wastes with diploma paper. Bring a large pot of water to boil over high heat for the rice.
  • Slice the peppers and onion into ½- inch wide long strips, keeping the gobbets of onion complete as best you can. 
  • Place the peppers and onion on one set baking distance. Dapple them with olive oil painting, chili grease paint, cumin, garlic grease paint,  swab, and pepper( save the lime juice for later). Toss until all of the constituents are smoothly covered, also arrange them in an indeed subcase across the visage. Rearrange any single onion pieces from the external edges to the innards of the visage, as they tend to burn elsewhere. inflame the peppers and onions on the middle rack for 15 twinkles. 
  • Once the pot of water is boiling, pour in the rice. Give the admixture a brief stir and let it boil for 30 twinkles, reducing the heat if necessary to preclude overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 twinkles off the heat.
  • Meanwhile, smoothly gently the halloumi dry. Slice the halloumi lengthwise into pieces ¼ to ½ inch thick, also cut or tear the crossbeams into small,  suck-sized pieces about 1- inch long. On the remaining baking distance, spot the halloumi with ½ teaspoon olive oil painting and sprinkle each over with the voluntary chipotle grease paint. Toss until smoothly overlay, and arrange them in an indeed sub caste. 
  • Once the timekeeper goes off for the peppers, remove them from the roaster, stir, and redistribute them. Again, move any single onion pieces to the middle, also return the baking distance to the roaster. When you do that, place the halloumi visage on the top rack. 
  • After 10 twinkles, stir and flip the rubbish, moving any browning pieces more toward the middle. Please return it to the roaster for over 5 further twinkles, keeping a close eye on it as the rubbish tends to brown snappily toward the end. Continue incinerating the pepper mixture until the peppers and onions are tender and deeply caramelized. They’re generally done around the time that the halloumi is finished. 
  • While the peppers are hot out of the roaster, dapple the lime juice on top and stir to combine. Season to taste with fresh swab and pepper. 
  • To finish the rice, fluff it with a chopstick, also stir in the cilantro, lime juice, and swab. Add the black sap and gently stir to combine. Cover until you’re ready to serve. 
  • To assemble, divide the rice between four coliseums, followed by the pepper admixture and rubbish. Finish with any asked condiments, and enjoy warm. Leftovers keep well in the refrigerator, covered, for over 4 days.

Notes

  • Halloumi volume- The halloumi I buy is generally vented in sealed packages that are roughly ½ pound in weight. However, find one that’s on the upper end near 0, If possible 6 pounds ( 10 ounces) so you have a plenitude of rubbish. 
    Make it dairy-free/ vegan You could forget the halloumi and double the sap for further protein. Or, while it’s surely not the same thing, you would probably enjoy my baked tofu in place of the halloumi. Add chipotle greasepaint or smoked paprika (see form for amounts) for some spice. For a different dairy-free option, replace the rubbish with crisp fried eggs.
     

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