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Sweet Chilli Halloumi Brussels Sprout Bowls

Sweet Chilli Halloumi Brussels Sprout Bowls

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 597kcal
Author Eat Love Eat


  • 500 g brussels sprouts trimmed and halved (~1 lb)
  • 2 bell peppers thinly sliced
  • 225 g block halloumi cheese cubed
  • 1-2 red chillies finely chopped*
  • 3 cloves garlic finely chopped
  • 4 tablespoons vinegar**
  • 4 tablespoons honey
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 300 g brown rice


  • Preheat oven to 200°C (400°F).
  • Place the brussels sprouts and bell peppers onto a baking sheet. Drizzle with 1 tablespoon rapeseed or olive oil and season to taste with salt and pepper. Toss well to mix. Place in oven and cook for 25-30 minutes until browned and crisp around the edges.
  • Cook the brown rice according to the package instructions.
  • Heat a little oil in a frying pan. Add the halloumi cubes and fry until browned all over. This should take about 5 minutes. Remove and set aside.
  • In a small bowl, whisk together the chopped chillies, garlic, vinegar, honey, soy sauce and sesame oil. Pour into the hot frying pan and bring to the boil. Cook rapidly for about 2-3 minutes, until starting to thicken and reduce. Add back the halloumi and cook for a further 2-3 minutes until the cheese is nicely coated but you still have a pourable sauce.
  • Divide the brown rice between 4 bowls and serve up the roasted veggies on top. Top with the halloumi and sweet chilli sauce and serve immediately.


*depending on how hot your chillies are and your own personal tolerance to spice.
**use any vinegar you like. I've used both white and red wine vinegar to delicious effect. Apple cider or rice vinegar are both good choices too. I'd draw the line at malt vinegar though!