Ingredients
1 400g Tin of Black beans
1 Block of Halloumi
1 Small Avocado
1/2 Cauliflower
1tbsp Greek Yogurt
2tsp Harissa Paste
1 Lime
Small Handful of Coriander
2 Cloves of Garlic
Salt and Pepper
Olive Oil
Chilli Flakes
Vegetables of choice for roasting - I went for squash, tomatoes, onion, mushrooms and kale.
Method
For the Roasted Vegetables:
Pre-head the oven at 180c.
Chop the chosen vegetables, spread over a baking tray, drizzle in olive oil, salt and pepper and roast for 25 - 30 minutes, checking throughout.
For the Black Beans:
Pour the black beans into a pan with boiling water and simmer for 10 minutes. Drain then pour back into the pan without any water. Add crushed garlic, coriander, chilli flakes, lime juice and a drizzle of olive oil and then mash with large fork / potato masher until you reach desired consistency.
Re-heat just before serving.
For the Harissa Yogurt:
Mix the Greek yogurt with the juice of 1/2 lime and harissa paste. Stir well.
Pan fry the halloumi and slice the avocado.
Build your bowl by combining all ingredients. The different elements of this bowl are perfect to box up in the fridge and combine each evening for a lunch box on a busy day. Enjoy!