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Mediterranean Buddha Bowl

A buddha bowl of tahini cauliflower, couscous, and kale is taken to the next level with a topping of seared halloumi and toasted pistachios.

Chef Tip: Halloumi is a cheese with a very high melting point, so searing it gives a nice browning and creates a creamy interior texture.

Ingredients

1 large head cauliflower cut into bite-sized florets Olive oil Salt Haven’s Kitchen Golden Turmeric Tahini 1 slab Halloumi, cut into ½ inch slices 2 cups couscous cooked as per package instructions 2 cups baby kale ½ cup store-bought hummus (optional) ½ cup toasted pistachios

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Steps

Step 1

Preheat your oven to 400°F

Step 2

In a large bowl, toss the cauliflower with olive oil, salt, and ½ a pouch of the Golden Turmeric Tahini

Step 3

Place the cauliflower on a parchment-lined baking sheet tray and roast until it is tender but is beginning to caramelize In the meanwhile, toss the couscous with a ¼ pouch of the Tahini and dress your greens with olive oil and salt

Step 4

Heat a glug of oil in a small nonstick skillet over medium heat and sear the halloumi slices carefully to develop a golden-brown color and a crisp exterior on the outside

Step 5

To assemble the bowl, generously serve the couscous and top it with the roasted cauliflower, seared halloumi, dressed greens, a dollop of hummus, and pistachios. Serve immediately

$39.00
4 Pack

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Contains 4 pouches (about 5 meals per…

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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