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Fajita Veggie and Halloumi Bowls Recipe

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4.1 from 35 reviews

These Fajita Veggie and Halloumi Bowls are a vibrant, flavorful dish featuring roasted bell peppers and onions seasoned with chili, cumin, and garlic spices. Paired with tender, caramelized halloumi cheese and seasoned brown rice mixed with black beans, this recipe is a satisfying vegetarian meal perfect for lunch or dinner. Fresh lime juice and cilantro add a bright finish, and optional toppings like avocado and sour cream enhance the bowl’s richness.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables and Seasonings

  • 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 Cheese

  • ½ pound or more halloumi cheese
  • ½ tablespoon olive oil
  • ¼ teaspoon chipotle powder or smoked paprika (optional, for heat)

Rice and Beans

  • 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) black beans, rinsed and drained, or 1 ½ cups cooked black beans

Toppings (Optional)

  • Fresh cilantro
  • Sliced avocado or dollops of guacamole
  • Halved cherry tomatoes
  • Sour cream

Instructions

  1. Preheat and Prepare Oven and Water: Preheat your oven to 425°F and line two large rimmed baking sheets with parchment paper. Bring a large pot of water to boil over high heat for cooking the rice.
  2. Slice Vegetables: Slice the bell peppers and onion into ½-inch wide long strips, keeping the onion pieces as intact as possible to prevent burning.
  3. Season and Bake Vegetables: Place sliced peppers and onion on one baking sheet. Drizzle with olive oil, then sprinkle chili powder, cumin, garlic powder, salt, and pepper. Toss to evenly coat and spread in an even layer. Move any single onion pieces toward the center of the pan. Bake on the middle rack for 15 minutes.
  4. Cook the Rice: Once the water boils, add the rinsed rice and boil for 30 minutes, reducing heat if needed to prevent boil-over. Drain the rice, return it to the pot, cover, and let it rest off the heat for 10 minutes.
  5. Prepare Halloumi: Pat halloumi dry, slice lengthwise into ¼ to ½ inch thick pieces, then cut or tear into 1-inch bite-sized pieces. Drizzle with ½ tablespoon olive oil and sprinkle with optional chipotle powder. Toss to coat and arrange in an even layer on the second baking sheet.
  6. Continue Roasting Vegetables and Halloumi: When the 15 minutes are up for the peppers and onions, remove them, stir, redistribute, and shift any single onion pieces to the center. Return the pan to the oven’s middle rack. Place the halloumi pan on the top rack.
  7. Finish Roasting Halloumi and Vegetables: After 10 minutes, stir and flip the halloumi pieces, moving browning ones toward the center. Return to oven for up to 5 more minutes, watching closely to avoid burning. Continue roasting the peppers and onions until tender and deeply caramelized, typically done alongside the halloumi.
  8. Season Roasted Vegetables: While hot, drizzle the roasted peppers and onions with lime juice and stir to combine. Adjust seasoning with additional salt and pepper to taste.
  9. Finish Rice and Mix Beans: Fluff the rested rice with a fork. Stir in chopped cilantro, lime juice, and salt. Add black beans gently and cover until serving.
  10. Assemble Bowls and Serve: Divide the rice evenly into four bowls. Top with the roasted pepper and onion mixture, then the caramelized halloumi. Add any desired toppings such as fresh cilantro, sliced avocado, cherry tomatoes, or sour cream. Serve warm and enjoy. Leftovers can be stored covered in the refrigerator for up to 4 days.

Notes

  • Use a mixture of red, orange, and yellow bell peppers for a colorful presentation and sweeter flavor.
  • Patting the halloumi dry before roasting helps it brown nicely without excess moisture.
  • If you prefer more heat, adding chipotle powder to the halloumi adds a smoky spiciness.
  • Be careful not to overcook the halloumi as it can become rubbery or overly browned.
  • Brown rice can be substituted with other whole grains like quinoa or farro if desired.
  • To keep the onions from burning, always move single pieces away from the edges toward the center while roasting.
  • Fresh lime juice is essential for brightening the flavors of the roasted veggies and rice mixture.
  • This recipe is vegetarian but includes dairy from halloumi cheese.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/fajita-veggie-and-halloumi-bowls-recipe/