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Protein boost ratatouille power bowls with quinoa halloumi - Extra large standard

Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi

Roasted Almonds & Lemon-Parsley Vinaigrette

870 cals

30 mins

Veggie
No added gluten

Description

Power up on proteins! Add halloumi to your meal with our Protein Boost option. Spring is a season of regeneration, celebration and vege-nation! Plant-based cooking has the power to leave you feeling invigorated and comforted. Ratatouille, a French touchstone, takes centrestage in these quinoa-lined bowls. The unmistakable elements are tender eggplant, zucchini and sweet pepper, and they get deeply delicious when roasted with garlic and sun-dried tomato pesto. Amp up the protein with oven-roasted almonds, and turn up the charm with a lemon, parsley and shallot vinaigrette.

Contains:

Amandes, Noix de cajou, Lait, Sulfites

Ingredients

for 2 servings

(Double for 4 portions)

  • 30ml Sun-dried tomato pesto

  • 2 Garlic cloves

  • 1 Bunch of parsley

  • 1 Shallot (or onion)

  • 1 Lemon

  • 1 Green zucchini

  • 1 Eggplant

  • 1 Sweet pepper

  • 25g Almonds

  • 95g White quinoa

  • 125g Halloumi

Nutrition

Total fat

49g

Saturated Fat

14g

Sodium

1220mg

Total carbs

79g

Sugar

15g

Protein

32g

Fibres

10g

Recipe Instructions

Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #1 Start the vegetables
Step 1: Start the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut crosswise into thirds. Large-dice the eggplant and sweet pepper. Mince the garlic. On a lined sheet pan, toss the zucchini, sweet pepper and eggplant with a drizzle of oil and S&P. Roast, stirring halfway, 13 to 15 min., until almost tender.
Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #2 Cook the quinoa
Step 2: Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #3 Finish the vegetables & roast the almonds
Step 3: Finish the vegetables & roast the almonds
When the vegetables are almost tender, remove from the oven and add the garlic and pesto; toss well. Add the almonds (roughly chop if whole) and roast, 3 to 5 min., until the vegetables are tender and the almonds are toasted.
Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #4 Make the vinaigrette & season the quinoa
Step 4: Make the vinaigrette & season the quinoa
Meanwhile, juice the lemon. Halve, peel and mince the shallot. Roughly chop the parsley leaves and stems. In a small bowl, combine the lemon juice, shallot, ½ the parsley, 2 tbsp oil (double for 4 portions) and S&P. To the pot of quinoa, add ½ the vinaigrette; stir well.
Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #5 Sear the halloumi
Step 5: Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Protein Boost | Ratatouille Power Bowls with Quinoa & Halloumi - Step #6 Plate your dish
Step 6: Plate your dish
Divide the quinoa between your bowls. Top with the halloumi and vegetables. Drizzle with the remaining vinaigrette. Garnish with the almonds and remaining parsley. Bon appétit!