Buddha bowl aux épinards et halloumi
A vibrant and nutritious Buddha bowl combining roasted butternut squash, sautéed spinach, crispy halloumi, and a creamy tahini sauce for a wholesome meal.
Ingredients
For the squash
- 100 g courge butternut
- 0.5 c. à c. fenugrec
- 1 c. à c. sirop d'agave
For the halloumi
- 125 g halloumi
- 1 c. à s. huile d'olive
- 1 c. à c. jus de citron
- 1 c. à c. herbes de Provence
For the spinach
- 60 g pousses d’épinards
- 1 gousse ail émincée
- 1 c. à s. huile de coco
For the millet
- 100 g millet
- 2 c. à s. raisins secs
- 1 gousse ail émincée
For the tahini sauce
- 1 c. à s. tahin
- 2 c. à s. crème soja
- 1 c. à c. jus de citron
For assembly
- 1 c. à s. graines de courge
Instructions
- Preheat oven to 180°C. Slice butternut squash, place on baking sheet, drizzle with agave syrup and sprinkle fenugrec. Roast for 15 minutes.
- Cook millet in boiling salted water for 10 minutes, add raisins, and let sit for 10 minutes. Drain and mix with minced garlic, salt, and pepper.
- Mix tahin, soy cream, lemon juice, salt, and pepper to make sauce.
- Sauté spinach with coconut oil and minced garlic until wilted.
- Slice halloumi, cook in olive oil until golden, then add lemon juice and herbs. Assemble bowls with millet, roasted squash, spinach, halloumi, sauce, and sprinkle with pumpkin seeds.
Notes
For extra flavor, add a drizzle of olive oil or a squeeze of lemon before serving.