Haloumi Satay Bowls: A Veggie-Packed Weeknight Favourite for the Whole Family
Looking for a meat-free dinner that still ticks all the flavour boxes? These Haloumi Satay Bowls are a delicious way to bring veggies to the centre of your plate — all wrapped up with creamy, nutty satay sauce and golden-fried haloumi. It’s a bowl full of colour, texture and goodness that even picky eaters will dig into.
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Ingredients
Base:
- 1½ cups brown rice
- 1 onion, diced
- ¼ cabbage, sliced
- 1 carrot, grated or julienned
- ½ cucumber, diced
- 400g haloumi, sliced
- Oil for frying
- 2 tbsp soy sauce
Satay Sauce:
- ½ cup peanut butter
- 2 tbsp soy sauce
- 1–2 tsp sugar or runny honey
- 1 tsp lemon juice or splash of vinegar
- 1 tsp sweet chilli sauce or sriracha (optional)
- ¼ cup water (to thin out)
Toppings:
- Honey roasted peanuts (optional)
- ½ cup coriander leaves (optional)
Family Tips
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Make ahead: Satay sauce keeps for 10 days in the fridge — just thin with water when ready to use.
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Protein swap: Add grilled chicken or tofu if preferred.
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Serve family-style: Put all elements on the table and let everyone build their own bowl.
If you love this recipe, please try my Lamb and Halloumi Gyros! Now, on to the recipe:
Haloumi Satay Bowls
Ingredients
- 1½ cups brown rice
Satay Sauce
- ½ cup peanut butter
- 2 tbso soy sauce
- 1-2 tsp sugar or runny honey
- 1 tsp lemon juice or a splash of vinegar
- 1 tsp sweet chilli sauce or siracha as needed
- ¼ cup water to thin out
Veg
- 1 onion peeled and diced
- ¼ cabbage sliced
- 1 carrot peeled and julienned, grated or sliced
- 2 tbsp soy sauce
- ½ cucumber chunky diced
- 400 grams Haloumi
Garnish
- handful of honey roasted peanuts
- ½ cup coriander leaves chopped
Instructions
-
Cook the rice as per packet directions.
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In a small bowl add the peanut butter, soy sauce, 1 teaspoon of sugar, lemon juice, chilli sauce and mix together. Add water, a little at a time to loosen to a sauce consistency. Taste and add more sugar if needed and salt if needed
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Place a frypan on a medium heat and add 1 teaspoon of oil, add the onion and saute until translucent, around 4 minutes.
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Add the carrot and cabbage and cook for 3-4 minutes until vegetables soften. Add the cooked rice and ½ the satay sauce and 2 tablespoons of soy sauce. Remove from the heat and set aside.
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Take a nonstick frypan over a medium heat and add 1 tablespoon of oil.
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Once hot, add the haloumi and cook on all sides until golden, around 3 minutes.
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To assemble divide the rice into bowls, top with cucumber, then haloumi, and drizzle with extra satay sauce and honey roasted peanuts.
Recipe Notes
TIME SAVING NOTES
Make the satay sauce in advance. Will keep for 10 days stored in an airtight container in the fridge. It may need a splash more water when you go to use it as it can solidify in the fridge.
I like to use my food processor to chop the cabbage and grate the carrot.
Do the base of the slaw for both the chicken bao buns and the Haloumi Satay Bowls at the same time. Then store the vegetables in an airtight container.
BUDGET NOTES
Swap out the veg for those that are more cost effective, broccoli, zucchini or frozen peas all would work well. Leave out coriander and honey roasted peanuts.
PROTEIN CHANGES
This dish really lends itself to tofu, but I know tofu isn’t everyone’s favorite, but if it is, use tofu! If you have meatlovers in your house, chicken or beef satay bowls are lovely too! Simple slice the chicken/steak, season with salt and pepper and fry in oil until cooked through.
NOTES
I love serving this with a little chilli sauce for adults too
When I serve Haloumi satay to my family I often serve all the elements in bowls in the middle of the table and let everyone serve themselves.
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