Grilled Halloumi and Roasted Veggie Bowl with Cilantro Chimichurri

If you’ve never tried grilling cheese, get ready for a game-changer. Thanks to its high melting point, this cheese stays firm when pan-fried, developing a golden crust while remaining soft inside. It’s salty, savory and absolutely irresistible.

Paired with a colorful jumble of roasted sweet potatoes, onions, juicy tomatoes and creamy avocado, every bite is a burst of flavor and texture. Drizzle it all with a bright cilantro chimichurri for a fresh, herbaceous finish. This bowl is simple, satisfying and sure to become a favorite.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Halve and peel the red onion, then cut into ½-inch wedges.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of olive oil, salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway through.
3. Meanwhile, halve the grape tomatoes lengthwise. Finely chop the cilantro; place 1 tablespoon in a large bowl and set aside. Mince the garlic until you have 1 teaspoon. Halve the lemon. Halve, pit and peel the avocado, then cut into small cubes. Mince the chili pepper, removing ribs and seeds if you prefer less heat.
4. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili to taste. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt, pepper and more garlic or chili as desired. Add more lemon and olive oil if needed to achieve a loose, drizzling consistency.
5. Cut 4 ounces of grilling cheese into ⅓-inch-thick slices. When the sweet potatoes and onion are nearly done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the cheese slices and cook until browned, 1-2 minutes per side.
6. Add the tomatoes, roasted sweet potatoes and onion, avocado, a squeeze of lemon and a pinch of remaining chili (to taste) to the bowl with the reserved cilantro. Toss gently to combine. Divide the veggie mixture between plates, top with the grilled cheese slices and drizzle with the chimichurri. Serve immediately.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a type of cheese with a high melting point, such as halloumi or queso blanco, that holds its shape when heated. It becomes golden and crispy on the outside while staying soft inside.

Can I use a different cheese?

Yes, halloumi, paneer or even firm tofu can be used as substitutes. Just make sure the cheese has a high melting point so it doesn’t melt away in the pan.

How do I store leftovers?

Store leftover veggie mixture and grilled cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the cheese in a dry pan over medium heat to restore its crispiness.