Spicy Mexican Halloumi and Black Bean Bowls with Honey-Lime Vinaigrette
 
 
Spicy Mexican halloumi and black bean bowls tossed with farro, corn, poblano peppers, and a vibrant honey-lime vinaigrette.
Yield: 4-5 servings
Ingredients
  • 1.5 cups farro
  • 3 cups water
  • salt, to taste
  • 1 tbsp ancho chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 lb halloumi, cut into ½-inch thick slices
  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 1.5 cups frozen corn
  • 2 poblano peppers, diced
  • 2 cups cooked black beans
  • sour cream and cilantro, to garnish
For the honey-lime vinaigrette
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 garlic clove, grated
  • salt and black pepper, to taste
Instructions
  1. To cook the farro, bring 3 cups of salted water to a boil. Add the farro and simmer, uncovered, for 15-20 minutes or until tender. Remove from the heat, drain well, and pour into a large bowl. Set aside.
  2. In a shallow bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, and oregano. Toss the halloumi pieces in the spice blend, coating on both sides.
  3. Heat a tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the halloumi and cook until seared on both sides, about 2 minutes per side. Remove the halloumi to a paper towel-lined plate.
  4. Heat the remaining olive oil in the same skillet (no need to clean it or wipe it out). Add the onion and saute for 4-5 minutes, or until translucent. Add the corn and poblano peppers to the pan and saute for 4-5 minutes, or until the corn is cooked through and the poblanos are tender. Stir in the black beans and cook for another 1-2 minutes or until warmed through. Season to taste with salt and black pepper. Add to the bowl with the cooked farro.
For the honey-lime vinaigrette
  1. In a medium bowl, whisk together the lime juice, olive oil, honey, and grated garlic until emulsified and well combined. Season to taste with salt and black pepper.
To assemble
  1. Pour the honey-lime vinaigrette over the farro and black bean mixture. Toss to combine.
  2. Divide the farro and black bean mixture among serving bowls. Top with the halloumi. Serve with sour cream and cilantro, to taste.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/spicy-mexican-halloumi-and-black-bean-bowls-with-honey-lime-vinaigrette.html