Fajita Veggie and Halloumi Bowls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	5%	3%
protein add	100%	100%
salt	1%	0%
aromatics	23%	22%
acid	9%	0%
vegetables and beans	55%	42%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

360 g	3 bell peppers (red, orange or yellow)
150 g	1 medium red onion
27 g	2 tablespoons olive oil
3 g	1 teaspoon chili powder
1 g	1/2 teaspoon cumin
1 g	1/2 teaspoon garlic powder
2 g	1/4 teaspoon fine salt
20 g	10 twists of freshly ground black pepper
31 g	2 tablespoons lime juice
227 g	1/2 pound or more* halloumi cheese
7 g	1/2 tablespoon olive oil
1 g	1/4 teaspoon chipotle powder or smoked paprika (optional, for heat)
185 g	1 cup long-grain brown rice or brown basmati rice, rinsed well
12 g	2 tablespoons chopped fresh cilantro
31 g	2 tablespoons lime juice
3 g	1/2 teaspoon fine salt
425 g	1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
	Topping suggestions: Fresh cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, sour cream

Method: 10 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious recipe and very easy to do on a Friday night! Thank you! I could not easily find halloumi at my store, so I subbed a block of feta cheese instead, cut up as your recommended for the halloumi. I also put out a tub of zhoug sauce for my husband (who li” — a cook, 5.0★

“This colorful dish was delicious and filling! I used a wild rice blend and added a poblano pepper with the roasted veggies. I love halloumi but this was my first time making it and mine came out a little rubbery and not browned, compared to what I've eat” — a cook, 5.0★