Everyday Nourish Bowl With Boiled Eggs & Pan-Fried Halloumi
This Everyday Nourish Bowl is the kind of recipe that becomes part of your regular rotation, not just because it’s simple and satisfying, but because it’s endlessly adaptable to whatever’s in the fridge. Packed with colourful veggies, wholesome grains, creamy avocado, and protein from both eggs and golden pan-fried halloumi, it’s a well-rounded, vibrant meal that leaves you feeling nourished and energised.
Perfect for busy weekdays or relaxed weekend lunches, this bowl is ideal for anyone wanting a quick, balanced meal that doesn’t compromise on flavour. It’s particularly great for those easing into meal prep or trying to eat more mindfully without committing to complicated recipes. The layers of texture and flavour; from the crunch of fresh cucumber and pickled onion to the richness of honey-drizzled halloumi, make every bite satisfying and anything but boring.
Whether you’re cooking for yourself or a family, this bowl is highly customisable. You can easily swap out ingredients based on what’s in season, or make it vegetarian or dairy-free if needed. It’s also a great introduction for beginner cooks looking to build confidence in the kitchen, with straightforward steps and minimal fuss. It works equally well for lunchboxes, quick weeknight dinners, or a wholesome brunch. Top it with hummus, a sprinkle of dukkah, and a lemon wedge, and you’ve got a colourful, crave-worthy meal that hits every note.
Everyday Nourish Bowl With Boiled Eggs & Pan-Fried Halloumi
Rate this RecipeIngredients
- 4 eggs
- 160 g halloumi sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 cup grains uncooked, brown rice, quinoa and lentils
- 1 broccoli small head, florets removed
- 1 cup spinach
- 1 cucumber large, chopped
- 1.5 cups cherry tomatoes halved
- 1 avocado large, sliced
- 2 tablespoons pickled red onion store-bought
- 3 tablespoons hummus
- 1 lemon cut into wedges
- 1-2 tablespoons dukkah
- Extra virgin olive oil for drizzling
Instructions
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1–2 minutes until bright green and just tender. Use a slotted spoon to scoop out the broccoli and set aside.
- In the same pot of water, add the quick cook grains. Reduce heat to a simmer and cook for 10–12 minutes (or according to packet instructions) until tender. Drain and fluff with a fork.1 cup grains
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 7-8 minutes. Drain and transfer to a bowl of cold water. Once cooled, peel and cut in half.4 eggs
- Heat olive oil in a non-stick pan over medium heat. Add halloumi slices and cook for 2–3 minutes per side until golden brown. In the final 30 seconds, drizzle over the honey and allow it to caramelise. Set aside.160 g halloumi, 1 teaspoon honey
- Divide the cooked grains among 4 bowls. Top each with spinach, broccoli, cucumber, cherry tomatoes, avocado slices, hand pickled red onion. Add two boiled egg halves and several pieces of golden halloumi.1 cup spinach, 1 broccoli, 1 cucumber, 1.5 cups cherry tomatoes, 1 avocado, 2 tablespoons pickled red onion, 4 eggs, 160 g halloumi
- Add a spoonful of hummus to each bowl. Sprinkle with dukkah, drizzle with extra virgin olive oil, season with sea salt and cracked black pepper, and serve with a lemon wedge.3 tablespoons hummus, 1-2 tablespoons dukkah, Extra virgin olive oil, 1 lemon
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