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Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi

Serves 6


    Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi

    A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.


    Colourful characters

    Enhance this bowl’s beauty with an array of nourishing colourful produce. Try purple carrots, heirloom tomatoes, watermelon radish, radicchio, and avocado, or choose Mom’s most-loved veggies. These items are available at most major grocery stores and farmers’ markets.


    Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi


      • 1/2 cup (125 mL) extra-virgin olive oil, plus more for brushing
      • 2 Tbsp (30 mL) apple cider vinegar
      • 1 1/2 Tbsp (22 mL) maple syrup
      • 1 Tbsp (15 mL) Dijon mustard
      • 1 garlic clove, peeled and grated
      • 1/4 tsp (1 mL) ground black pepper
      • 9 oz (250 g) pkg herb and garlic or plain halloumi (halloom)
      • 1 head red leaf lettuce, washed, dried well, and torn
      • 3 cups (750 mL) cooked sprouted quinoa, brown rice, or millet
      • 2 colourful heirloom tomatoes, sliced
      • 1/2 English cucumber, peeled and diced
      • 1 large purple or orange carrot, peeled and sliced
      • 1/2 cup (125 mL) raw or cooked corn kernels or green peas
      • 2 cups (500 mL) cooked chicken, cold and shredded
      • 1 cup (250 mL) microgreens or colourful sprouts


      Per serving:

      • calories600
      • protein31 g
      • total fat31 g
        • sat. fat10 g
      • total carbohydrates50 g
        • sugars6 g
        • fibre 7 g
      • sodium521 mg



      For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.


      For bowls, slice halloumi into 1/4 in (6 mm) slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.


      In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.



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