Halloumi Veggie Rice Bowl

Every bite in this halloumi veggie rice bowl is an explosion of flavor and texture that will likely be a topic of conversation when served.

Fresh raw vegetables are balanced with a creamy tahini dressing, fried halloumi, crispy onions, and toasted nuts. It’s a staple in my household and every time I make it for friends, I forget how popular it is.

You can prepare every single one of the ingredients in this recipe ahead of time and assemble it when your guests are ready to eat. It’s a balanced meal I’ve made countless times for friends and family, and everyone goes crazy for it

Yield: 4-6 People

Halloumi Veggie Rice Bowl

healthy vegetarian rice bowl

If you're looking for a healthy and hearty dinner option that's both make ahead and feeds a crowd, look no further.

This recipe is an adaptation of the popular Glory Bowl from Whitewater Cookbooks.


  • 3 tablespoons olive oil (for onions)
  • 500g halloumi (approximately 2 packages)
  • 6 cups hot cooked brown rice
  • 2 cups grated carrots
  • 2 cups grated beets
  • 2 cups packed baby spinach leaves
  • 2 cups toasted nuts
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons tahini
  • 2 cloves garlic crushed
  • 1 1/2 cup vegetable oil


    1. Slice one whole yellow or white onion into half-moon rings. In a large frying pan, heat 3 tbsp of olive oil over medium heat; fry the onions until they are brown and crispy (~20 minutes). Use a slotted spoon to remove the onions and cool them on a plate lined with paper towel.
    2. Meanwhile, prepare your vegetables and nuts. Grate the beets and carrots, tear and/or wash your greens. Roughly chop your salted nuts and set aside.
    3. In a blender or food processor, make the dressing. Purée together the nutritional yeast flakes, soy sauce, vinegar, water, tahini and garlic. With motor running, add oil in slow, steady stream. Blend until smooth. (You can keep this for up to a week in the fridge).
    4. Once your onions are cirspy, use the same pan to fry your halloumi. Cube them and fry on medium heat until all sides are brown and crispy.
    5. Serve the rice bowl in a large shallow bowl or plate with the rice in the bottom with some sauce, and the rest of the ingredients in small sections. Drizzle more dressing and add the fried tofu or halloumi and toasted nuts on top.



Make extra dressing and use it on just about anything - grains, roasted veg, salad, etc. Keeps well in the fridge for over a week.

You can make it healthier by omitting the fried onions and adding some gut friendly condiments such as kimchi or saurkraut.

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