Sweet Chilli Halloumi Brussels Sprout Bowls Recipe
Sweet Chilli Halloumi Brussels Sprout Bowls combine roasted brussels sprouts and bell peppers with pan-fried halloumi cheese, all topped with a vibrant homemade sweet chilli sauce. Served over fluffy brown rice, this dish is a perfect balance of savory, spicy, and sweet flavors with crisp and gooey textures that make for a satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Cheese
- 500 g brussels sprouts, trimmed and halved (~1 lb)
- 2 bell peppers, thinly sliced
- 225 g block halloumi cheese, cubed
- 1–2 red chillies, finely chopped
- 3 cloves garlic, finely chopped
Sauce
- 4 tablespoons vinegar (preferably white or apple cider vinegar)
- 4 tablespoons honey
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
Grains & Oils
- 300 g brown rice
- 1 tablespoon rapeseed or olive oil (for roasting veggies)
- Oil for frying halloumi (such as vegetable or olive oil)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables.
- Roast Vegetables: Place the halved brussels sprouts and thinly sliced bell peppers on a baking sheet. Drizzle with 1 tablespoon of rapeseed or olive oil and season with salt and pepper. Toss everything together to coat evenly. Spread out in a single layer and roast in the oven for 25-30 minutes, until the veggies are browned and crisp around the edges.
- Cook Rice: While vegetables roast, cook the brown rice according to package instructions so it’s ready to serve with the meal.
- Fry Halloumi: Heat a small amount of oil in a frying pan over medium heat. Add the cubed halloumi and fry for about 5 minutes until all sides are golden brown. Remove the halloumi from the pan and set aside.
- Make Sweet Chilli Sauce: In a small bowl, whisk together finely chopped chillies, garlic, vinegar, honey, soy sauce, and toasted sesame oil.
- Cook Sauce: Pour the sauce mixture into the hot frying pan and bring it to a boil. Let it cook rapidly for 2-3 minutes until it starts to thicken and reduce.
- Coat Halloumi: Return the fried halloumi to the pan and stir to coat the cheese evenly in the sweet chilli sauce. Cook for another 2-3 minutes, ensuring the sauce remains pourable but well-coated on the halloumi.
- Assemble Bowls and Serve: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with the roasted brussels sprouts and bell peppers, then generously spoon over the halloumi with sweet chilli sauce. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of red chillies according to your preferred spice level.
- If you want a vegan version, substitute halloumi with tofu and use maple syrup or agave instead of honey.
- Make sure to trim the brussels sprouts well and halve them for even roasting.
- The sauce thickens quickly—watch it closely to avoid burning or over-reducing.
- Brown rice can be substituted with quinoa or white rice if preferred.
Keywords: Sweet chilli sauce, halloumi, brussels sprouts, roasted vegetables, brown rice, vegetarian bowl, easy dinner, healthy recipe
