Crispy Rice Halloumi bowl
Open ReelThis is what happens when you’re craving crispy rice and always have halloumi in the fridge. Everything is golden and crunchy, then you add a creamy yogurt dressing and now you have a new favorite meal ✨This is so simple to make, I’ll be making this again very soon! Vegetarian dinner that actually feels like dinner.
Ingredients
- 3 cups cooked rice (about 1 cup dry rice before cooking)
- 2 tablespoons olive oil, plus more for cooking
- 1 tablespoon soy sauce
- 1 package halloumi, 8 oz
- 1 cup shelled edamame, cooked (I usually microwave this)
- 2 Persian cucumbers
- 4 scallions
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
1. Heat oven to 400°F.
2. Add the cooked rice to a sheet pan. Drizzle with 2 tablespoons olive oil and the soy sauce. Stir well to evenly coat the rice, then press it down firmly into a thin, even layer.
3. Bake for about 30 minutes, stirring and re-pressing halfway through, until the rice is golden and crispy. The rice will darken from the soy sauce, just keep an eye on it so it doesn’t burn.
4. While the rice bakes, dice the halloumi, cucumbers, and scallions.
5. Heat a pan over medium heat and add enough olive oil to lightly cover the bottom of the pan. Add the halloumi and cook for a couple of minutes per side until golden brown, stirring often so it doesn’t stick.
6. Make the dressing by mixing the Greek yogurt, tahini, lemon juice, salt, and a drizzle of olive oil until smooth.
7. To serve, top the crispy rice with the halloumi, edamame, cucumbers, and scallions. Spoon the yogurt dressing over everything and serve.
