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 RecipeEquipment
- Large pot
- Saucepan
- Slotted spoon
- Non-stick frying pan
- Chopping Board
- Sharp Knife
- Measuring spoons
Ingredients
Protein
- 4 eggs
- 160 g halloumi sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
Fibre
- 1 cup grains uncooked, brown rice, quinoa and lentils
Fresh
- 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
To Serve
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Cooking Tips for Beginners
- Use a timer to avoid overcooking the eggs – 7–8 minutes gives a creamy centre.
- Cut the halloumi evenly to ensure it cooks uniformly.
- Blanch broccoli briefly to keep its vibrant colour and crunch.
- Drizzle honey after the halloumi is golden – this prevents burning.
Serving Suggestions
- Serve warm or room temperature
- Add pita bread or toast on the side
- Top with extra herbs like parsley or mint
- Add olives or roasted capsicum for a Mediterranean twist
Make-Ahead or Prepare-Ahead Guidance
- Boil eggs and store peeled in the fridge for up to 3 days
- Cook grains in advance and store in containers
- Chop vegetables and store separately for freshness
- Halloumi is best cooked fresh but can be pan-fried ahead and reheated briefly
Not Freezer Friendly
Not recommended, best enjoyed freshStorage Advice
- Fridge: Store individual components in separate containers for up to 3 days
- Reheating: Reheat grains and halloumi separately before assembling
Meal Prep Instructions
- Boil eggs and cook grains in advance
- Store chopped veg in containers
- Pan-fry halloumi just before serving
- Assemble into containers or bowls and add sauce fresh
- Add dukkah and lemon just before eating
Substitutions
Grains:- Swap with couscous, barley, or cooked freekeh
- Use baby kale or cos instead of spinach
- Try grated carrot, roasted beetroot, or sautéed mushrooms
- Swap halloumi for grilled tofu or tempeh
- Add roasted chickpeas for extra crunch
- Use tahini dressing or lemon-yoghurt instead of hummus
Helpful Hints
- Add lemon zest to the hummus for extra zing
- Toast your dukkah for more flavour
- Swap halloumi for soft-boiled eggs if short on time
- Make it your own by rotating seasonal vegetables
FAQs
- Can I make this vegan?
Yes – replace eggs with roasted chickpeas and halloumi with tofu. Use hummus only or a vegan yoghurt. - Is this good for lunchboxes?
Absolutely. Store the components separately and assemble before serving for best texture. - Can I cook the broccoli differently?
Yes – steam, roast, or sauté to your liking. - What’s a good dukkah alternative?
Use toasted seeds, crushed almonds (if no allergy), or omit completely.
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