Chimichurri Roasted Vegetable Bowl with Grilled Cheese
Chimichurri Roasted Vegetable Bowl with Grilled Cheese is a healthy vegetarian recipe perfect for an easy mouthwatering 30 minute dinner. The balance of flavors between the sweet potatoes, fresh avocado, tomatoes and rich grilled Halloumi cheese is absolutely amazing!
Servings: 4
Calories: 480kcal
Ingredients
- 3 medium sweet potatoes
- 2 medium red onions
- 1 Tbsp. + 2 tsp. olive oil divided
- salt and pepper
- 1/2 c. fresh cilantro
- 1 tsp. ground cumin
- 2 tsp. chopped garlic
- 2 Tbsp. lemon juice
- 1/4 tsp. crushed red pepper
- 8 oz. Halloumi grilling cheese
- 2 c. cherry tomatoes
- 2 avocado
Instructions
- Preheat oven to 425°.
- Peel and cut potatoes into 1/2 inch pieces and the onion into 1/2 inch thick slices.
- Toss the potatoes and onion on a pan with 1 Tbsp. olive oil and a dash of salt and pepper. Bake at 425° for 25 minutes.
- In a small bowl, mix the chopped cilantro, cumin, garlic, lemon juice, crushed red pepper, 2 tsp. olive oil and a pinch of salt and pepper.
- To a large bowl, add the chopped avocado and a splash of lemon juice. Stir until the avocado is well coated so it doesn't brown. Add the halved cherry tomatoes and set aside.
- Cut the grilling cheese into 1/3 inch thick slices. When the vegetables have 5 minutes of cooking time left, heat a non-stick pan over medium-high heat. Cook the cheese on each side for about 1 minute or until it is golden and crunchy.
- Add the roasted vegetables to the avocado and tomatoes and give a light toss.
- Divide between three bowls and top with the grilled cheese and a drizzle of chimichurri. Serve immediately!
Notes
Do not cook the cheese well in advance of the vegetables being ready. The grilling cheese is best enjoyed right from the pan for the optimal texture.
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 35g | Protein: 19g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 52mg | Sodium: 521mg | Fiber: 11g | Sugar: 10g